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Depertment of @lucstton

DepEdNo.

ORDERs. 2O2l

OPERATIONAL GIIIDELINES ON THE IMPLEMENTATIONOF THE SCHOOL-BASED FEEDING PROGRAII,I

10: UndersecretariesAssistant SecretariesBureau and Service DirectorsRegional DirectorsSchools Division SuperintendentsPublic and Private Elementary and SecondarJr School HeadsA11 Others Concerned

1. The Department of Education (DepEd), through the Bureau of Learner SupportServices-School Health Division (BLSS-SHD), maintains its commitment to provide goodnutrition to learners amidst the COVID- 19 Parrdemic. As such, it shall continue theimplementation of the School-Based tr'eediag Program (SBFP) to address hunger aldencourage learners to enroll, contribute to t.lle improvement of their nutritiona-l status,provide nourishment for their growth and development, help boost their immune system,and enhance ald improve their hea-lth and nutrition va-lues.

2. In consideration of t}le changes brought about by the pa-ndemic, theimplementation of the SBFP has been modified, putting utmost importance to thewel.fare, safety, and health of learners and personnel involved, while also ensuring theattainment of the program objectives. The SBFP shall be implemented in line with theBasic Education-Learning Continuity Plan (BE-LCP) and in strict compliance with theDepEd required health staldards.

4. The program shall provide beneficiaries with hot meals/ nutritious food productsthrough school-based/de1ivery/rationing for 120 days. However, for SY 2027-2022,only 60 feeding days for hot meals/NFP and 33 days for pasteurized or sterilized milkare targeted, because of the extended implementation period of Fiscal Year (FY) 2020due to the imposition of numerous lockdowns and the need to fully utilize FY 2021 fundsby year-end in accordance with the cash-based budgeting system.

5. This policy rescinds all previous issualces on the SBFP, arrd it shall take effectimmediately upon its approval.

DepEd Complex, Meralco Avenue, Pasig City 1600 P 8633,7204la$3-722a / A632 1361 fl 4636-4a761A637 6209 a www.deped.gov.ph

3. The SBFP primary beneficiaries are all severely wasted, wasted, severely stunted,and stunted learners. In case of excess funds, all learners in Last Mile Schools with 100enrollees and below, the pupils-at-risk-of dropping-out (PARDOs), indigenous people (IP)learners, and those coming from indigent families, shall be considered as secondarJrbeneficiaries. However, for School Year (SY) 2O2l-2O22 only, the primary beneficiariesshall be all incoming kindergarten learners, and the Grade I to Grade 6 learners whowere wasted and severely wasted based on the SY 2O2O-2O21 SBFP report, except thosewho have moved to Grade 7.

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6. For more information, all concemed may contact tJle Bureau of Learner SupportServices-school H€alth Diwision, 3rd Floor, Mabini Building, Department of Education(DepEd) Centra-l Oflice, DepEd Complex, Meralco Avenue, Pasig City through email atsbfsadeped. sov.ph or at telephone number (O2) 8632-9935.

7. Immediate dissemination of and strict compliance with this Order is directed.

LEONOR BRIONESSecretarv

Encls.:As stated

Reference:DepEd Order No. 023, s.2O2O

To be indicated in the Perpetua.l Indexunder the following subjects:

HEALTH EDUCATIONLEARNERSPOLICYPROGRAMSSCHOOLS

WBNO/SMMA/APA/MPC, DO Ooerationa.l Guidelines on SBFPO2O3 - J\rly 23126,2O2l

$ffi i.EI,'OEPCDOSEC 1l.23?

'Bffit":.F:Enclosure to DepEd Order No._ s. 2O2l

Operational Guidelines on the Implementation ofthe School-Based Feeding Program (SBFPI

I. RATIONALE

The global COVID- 19 pandemic has posed challenges to the basiceducation sector, with the ciosure of schools and community learningcenters as part of government measures to contain the pandemic. Asresponse, the Department of Education (DepEd) developed the BasicEducation Learning Continuity Plan (BE-LCP) which laid out theDepartment's learning delivery stratery and operationa.l direction to ensurethe health, safety, and weli-being of aI1 DepEd learners and personnel. Inparticular, the School-Based Feeding Program (SBFP) was identihed in theBE-LCP as one of DepEd's interventions for increasing the physicatresilience of learners.

In accordance with the BE-LCP, the SBFP irnplementation strategr for SY2O2O-2O21, was modified in consideration of the conditions brought aboutby the COVID- 19 pandemic. Food items served in previous years werechalged from hot meals to nutritious food products (NFP) composed ofEnhanced nutribun, fruits and fruit juices/products, vegetables, rootcrops, and nutri-packs. Fresh milk, a new component introduced incompliance with RA 11037, was also served for the flrst time to SBFPbeneficiaries. In addition to severely wasted and wasted learners fromGrades I to 6, al1 Kindergarten learners were included as beneficiaries. Thenumber of feeding days was adjusted from 120 to 60 days based on theremaining number of school days. Finally, food rations for the learnerswere picked-up by parents or delivered to their homes once or twice a week.

This policy is issued to provide guidance to SBFP field implementers onhow the prograrn shal1 be implemented given all ttrese conditions andmodilications in the program.

1. The SBFP shall cover only public schools. The proposed SBFP Listof Schools for SY 2021-2022 rrray tre accessed through the programmanagers at the Central, Regional, and Schools Division Offrces.The List of Schools for the succeeding school years shall bedisseminated later. Schools Division Oflices (SDOs) and recipientschools shall ensure to maximize utilization of funds, ald to coverthe target beneficiaries to the fullest extent possible.

2. The SBFP's primary beneficiaries for SY 2027-2022 shall be a-11

incoming kindergarten learners, and the Grade 1to Grade 6learners who were wasted (W) and severely wasted (SW) based onthe SY 2020-2021 SBFP report, except those who have moved toGrade 7. For the identification of W and SW Grade 1 students,please refer to Section XI.A.2. For the succeeding school years, theprimary beneficiaries shall be all severely wasted, wasted, severelystunted, and stunted learners.

"ffiIf5' D€PE!!6€c"t2'7

II. SCOPE AND COVERAGE

A. Recipient Schools and Target Beneficiaries

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3. In case of excess funds, the stunted learners, the pupils-at-risk-ofdropping-out (PARDOs), indigenous people (IP) learners, thosecoming from indigent families, other enrollees in Last Mile Schools(LMS) with 100 learners and below shall be considered assecondary beneficiaries.

4. In case of shortage in funds, the SDOs ald schools shall prioritizeto feed the primary targets and adjust the feeding days accordingly.

5. For SY 2027-2022, the SDOs shall determine the fmal number oftarget beneficiaries from each school by July LS' 2O2L, which shal1be the basis for the procurement of hot meals/NFP and milk. Thecut-off for the implementation in succeeding years shall beidentifred later.

B. Duration

SBFP shall be implemented ideally for a feeding period of 120 days toachieve a sigrrifrcant impact on t1.e nutritional status of children.However, due to the changes in the school ca.lendar and inconsideration of the possible lapse of the funds by yearend, the feedingperiod for SY 2O2l-2O22 is reduced to 6O days for the regularcomponctrt (i.e., hot meals/NFP) and 33 days for the milkcompottent (i.e., pasteurized/ sterilized milk). However, the feedingdays may be reduced further to accommodate all the primary targetbene{iciaries. For the succeeding school years, the feeding period sha-Ilbe identifred 1ater.

III. DEFINITION OF TER]IIS

Eligible learners enrolled in the program.These shall be the primary beneficiaries, anda-ll other secondary beneficiaries who may beconsidered by the school.

BE.LCP The roadmap/framework developed by theDepartment of Education using participatoryapproach to provide guidance to thedepartment on how to deliver education in thistime of crisis while ensuring the health, safety,and welfare of all learners, teachers, arrdpersonnel of DepEd.

CommunityQuarantine

The restriction of movement within, into, or outof the area of quarantine of individuals, largegroups of people, or communities, designed toreduce the likelihood of transmission ofCOVID-l9 among persons in and to personsoutside of the affected area.

Cycle Menu Refers to a list of dishes to be served at a mealover a specified period. It is called a cycle

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Estimatedbeneficiaries

menu, because a dish can be served in certainintervals, preferably odd-numbers days.(Adapted from the Implementing Rules andRegulations (lRR) of RA 1037)

Fortifred blended foods Blends of partially precooked and milledcereals, soya, beans, fortihed withmicronutrients. Special formulations maycontain vegetables oil or milk powder anddesigrred to provide protein supplements.

Fortified snacks/food Addition of one or more essentia-l nutrients tofood; it may or may not be contained normallyin the food (WHO/FAO).

Fresh milk The norma-l m€rmmary secretion of one or morehealthy dairy animals like cows,buffalos/ carabaos, or goats of local dairyfarmers or farms that is (1) free from colostrum,(2) without adding or extracting a.Ilything to orfrom it, (3) has undergone heat processing, and(4) intended for consumption as liquid milk orfor further processing.

Fresh milk-basedproducts

Product created or produced based on, derivedfrom, or blended with fresh milk. Someexamples would be cheese, yogurt and flavoredmilk drinks among others produced with freshmilk as a component.

Hot Meals Hot meals are composed of rice and viandtargeted to provide enerry of about 400-700kilocalories per day and 15-20 grams of proteinper day.

Iron-fortilied Rice An enriched rice made by blending Iron Rice

Prem ix (IRP) with ordinary rice using anefficient blending machine.

Nutritious foodproducts

A collective term for food products for rationingthat replace hot mea,ls. Food products underthis category are E-nutribun, Milky Bun fromPCC, fortifred/enriched breads and pastries,root crops, local fruits in season/fruitproducts, vegetables/vegetable products,

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cereals/grains, fortified-blended food, andnutri-packs.

Nutri-packs Ready-to-eat nutritious food products/prepared food formula that containcalbohydrates, vitamins and minerals in apacket or a sachet, e.g., champorado pack,arroz caldo pack.

Pasteurized milk Milk that has undergone heat treatment todestroy pathogenic orgalisms. Refrigeration isneeded at temperature 2-4" Celsius and theshelf life in cold temperature is three to fivedays.

Sterilized milk Fresh milk that is heated to a temperature todestroy all viable organisms. It can be stored incool and dry room and the shelf life is 6-12months.

Severely Wasted (SW)

Wasted (W)

A very thin child whose Body Mass Index (BMI)-

for-age is below -3 z-score line based on WorldHealth Organization-Child Growth Standards(wHo-cGS).

A thin child whose BMl-for-age falls between -

2 to -3 z-score line based on WHO-CGS.

Stunting The impaired growth and development thatchildren experience from poor nutrition andrepeated infection.

Children whose height-for-age is < -2 to -3 fromthe median are considered in moderatestunting, while children whose height-for-ageis < -3 from the median are considered severe

stunting.

Undernutrition A person's state or health condition resultingfrom the consumption of inadequate quantityof food over an extended period of time. It ismanifested by being wasted, underweight orstunted (UNICEF).

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TV. POLICY STATEMENT

This DepEd Order provides the CO, RO, SDOs, and Schools guidarce onthe implementation of SBFP starting Sy 2O2I-2O22 and onwards,accommodating changes in the implementation of the program as allectedby the COVID-19 pandemic, particularly in the:

A. target beneficiaries (due to the suspension of nutritiona-l assessment,the target beneficiaries for SY 2O21-2022 s}rdl be all incomingKindergarten learners and wasted and severely wasted Grade I toGrade 6 learners based on the SY 2020-2021 SBFP report, except thosewho have moved to Grade 7; for the succeeding school years, the targetbeneficiaries shall be al1 severely wasted, wasted, severely stunted, andstunted learners);

C. mode of delivery (school-based and/or home-based, depending on thecommunity quarantine imposed in the area); and

D. number of feeding days (ideally 12O feeding days but adjusted based ontlre remaining number of school days for FY 2o2ll. The feeding periodfor SY 2027-2022 is reduced to 60 days for the regular compotrent(i.e., hot meals/NFP) and 33 days for the mllk compotrert (i.e.,pasteur2ed/ sterilized milk). The feeding days may be reduced furtherto accommodate all the primary target beneficiaries. While for thenumber of feeding days for the succeeding school years, it shall beidentified 1ater.

The implementation of the SBFP shali have two components, namely (1)regular component (i.e., hot meals and/or NFP, school-based or rationedfor 60 feeding days), and (2) milk component (i.e. , pasteurized/ sterilizedmilk, for 33 feeding days.) All the beaeficiaries should be able to receiveboth the hot meals/NFP and milk.

Through SBFP, learners are expected to develop their milk drinking habitand be provided with the nourishment needed for their maximum growthpotential to become more productive citizens in the countrSz.

V. FINAI{CIAL RF4TIIRTMENTS

A. Budget AllocatioD aad Allowable E>qrcascs

1. Budget allocations for the regular component to be downloaded tothe SDOs shall be based on the target number of beneficiaries perthe report of the SY 2O2O-2O27 SBFP implementation, computed atP20.00 per beneficiary per feeding day, with the followingbreakdown: Pl8.0O for the food items (hot meals/NFP) and P2.OOfor operational expenses.

2. For the milk component, the budget is computed at P20.00 perbeneficiar5z per feeding day, with the following breakdown: P19.O0for the milk and Pl.00 for operational expenses. The Breakdown ofAllocation of the SBFP Funds for SY 2027-2022 and the succeedingschool years sha1l be released through a Memora,ndum to theRegional Directors. The estimated cost of milk is P19.O0 for a 200-

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B. t,?e of feeding commodity (hot meals and/or NFP and milk);

m1 pouch or F95.OO for a lliter bottle. However, additional cost ofPl.00-2.00 per pouch or P5.O0-6.0O per bottle may be allowed asadditional trarsportation cost for milk supplies coming fromanother province or region, subject to the usual procurement,accounting, and auditing rules and regulations.

3. The Program Support Funds (PSF) for CO, ROs, and SDOs sha-li beused for the following:

3.1) Conduct of orientation activities, snacks/meals for face-to-face meetings/conferences, monitorin g activities, travelingexpenses, communication-related expenses, and others;

3.2) Augmentation of program funds for NFP and milk in case theinitial dourrloaded funds to the SDOs and the PSF areinsufficient to cover the primary target beneflciaries andother operational expenses.

3.3) Cover funding deficiencies in the NFP and milk componentsand operational expenses related to the milk component,such as but not limited to the pa]rynent of 3% senrice fee ofNationa-l Dairy Authority (NDA) / Philippine Carabao Center(PCC) oflices, and transportation expenses for thedistribution of milk from drop-off points to schools to homesof learners. In allocating the amount for the distribution cost,the SDO or the school must determine the most economicaland efficient mode of transporting the milk products from thedrop-off point to the school;

3.4) Procurement of ice, coolers/ insulated reusable coolers,freezers frefrigerators, trays and crates for the schools ordesignated drop-off points, and augmentation of schooloperational funds for transportation expenses and pal,rnentof other professional services to partners.

4. Operational expenses downloaded to each school a-llowed under thisprogram include the purchase of basic eating/cooking utensils,trays altd crates, packaging materials, communication-relatedexpenses, reasonable transportation expenses from drop-off pointsto schools to homes of learners, common office supplies needed forthe preparation of reports, pa5rment of labor arrd wages of kitchenassistants, and other professional services to partners frombarangay (i.e. nutrition scholars, health workers, among ottrers),pa)'ment for the hea]th certificate of food handlers, expenses relatedto the operation of central kitchen such as purchase of water,dishwashing soaps, LPG, charcoal, frrewood, ald kerosene.

5. Expenses related to compliance with the required health standardssuch as use of face masks, face shields, alcohols, gloves, andsanitizers, shall be charged against SBFP PSF at the SDOs or theSBFP Operational Expenses downloaded to schools subject to thepertinent procurement, accounting, and auditing rules andregulations.

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The Schools Division's PSF may also be used for the following:

B. Fund Availment

1. The implementation of SBFP is funded under the Genera-lAppropriations Act for the year, and the years thereaJter. The releaseof fund each year is governed by a National Budget Circular (NBC)issued by the Department of Budget and Management (DBM).

2. The CO Finalce Service-Budget Division shall prepare and issue theSub-Allotment Release Orders (Sub-AROs) to the SDOs. Theallocation per RO/SDO shall be released through a memorandumaddressed to the Regional Directors. The SDOs are encouraged todo the procurement of the food commodities for both NFP and mi1k.However, the SDOs have the option to download the funds to acluster of schools/school districts. In cases where procurement orother activities are determined to be best undertal<en at the schoollevel (e.g., in consideration of geographic location, effrciency inprocurement, etc.), such shall be a-llowed cdth the approwal of theReglonal Dlrector.

3. Upon receipt of Sub-ARO, tJle SDOs shall submit a request for theircorresponding Notice of Cash Aliocation (NCA) for hot meals/NFP,milk, and PSF, attaching a copy of the Sub-ARO and a list of therecipient schools, to their respective Department of Budget andManagement (DBM) Regional OIIice. The ROs/SDOs are encouragedto request the DBM Regional OIIice not to effect the imposition ofthe 5% tax and release the full amount a-llotted for SBFP in order tofully serve the intended number of beneficiaries. The DepEd ROsshall assist/facilitate alrd monitor the SDOs in requesting therelease of NCAs from DBM.

4. The Schools Governance and Operations Division (SGOD) at theSDO shall prepare a Work and Financial Plan for the SBFP Fundsreceived for hot meals/ NFP, milk, and PSF for approval by theSchools Division Superintendent (SDS).

5. For the implementation of the milk component, the SDO shallprioritize the tralsfer of funds to the NDA and/or the PCC to coverthe supply and delivery, as well as the services and assistalcerelated to the production, processing, packaging, delivery andstorage of pasteurized milk and sterilized milk. The transfer shal1 bein accordance with the Operating Memora-ndum of Agreement(OpMOA) with the NDA and/or the PCC and sha-ll include the 3%Service Fee of the NDA and/or the PCC.

6. SDOs who are recipients of donated milk supply from privatestakeholders/ partners can use the allocated SBFP funds for thepayment of administrative and logistics cost such as but not limitedto: handling and delivery expenses from the sponsor's warehouse toSDO, drop-off points to houses of the benefrciaries, transportationcost, and other SBFP related expenses, subject to the applicableprocurement law, accounting and auditing rules and regulations.In addition, the funds may be used for additional milk supply oradditional hot meaJs/NFP to cover the primary arrd secondarybeneficiaries.

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7. The SDO shall record in its book of accounts the transactionsrelated to transfer of Milk Feeding Funds to the NDA and/or thePCC. The transactions shall have the following journal entries:

Particulars Debit Credit

1) Transfer ofFunds toNDA and/orPCC

Transfer to NDA:

Due from

Government-Ownedand ControlledCorporation (GOCCs)

- Beo(

or

Transfer to PCC:

Due from Nationa]Government Agency(NGA) - Pxxx

Cash-ModifredDisbursement System(MDS) - P>oo<

2) Liquidationof NDA/PCC

Food SuppliesExpense - kxx

Liquidation by NDA:

Due from

Government-Ownedand ControlledCorporation (GOCCs)

- k)o(

Liquidation by PCC:

Due from NationalGovernment Agency(NGA) - Pro<x

3) Return ofBalance bythe NDA/orthe PCC

Cash-CollectingOfficer - Pxo<

Balance from NDA:

Due from

Government-Ownedand ControliedCorporation (GOCCs)

- Pxxx

Balance from PCC:

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Due from Nationa-lGovernment Agency(NGA) - Bo<x

4) Deposit toTreasury ofthe ReturnedBalance

Cash-Treasury/AgencyDeposit, Regular -Pxxx

8. For school level procurement approved by the RD, funds for tJ:e hotmeals/NFP and/or operational expenses sha.ll be released in one ortwo tranches or through regular monthly reieases as preferred by oragreed with the recipient schools.

9. The manua-l on the Simplifred Accounting Guidelines andProcedures for the use of Non-Implementing Units/ Schools shall beadopted to account t}re receipts, utilization, and liquidation of fundsof non-implementing units.

10.The reimbursement form issued pursuant to Commission on Audit(COA) Circular No. 2O17-001 dated June 19,2Ol7 shall be used forthe reimbursement of expenses amounting to P300.00 or less.

1 1. SDO Accountants shall ensure that the School Head or accountableofficer has duly applied for bonding with the Bureau of Treasury,Fidelity Bond Division. Additional bond shall be sourced from theSchool MOOE.

C. Liquidation of Funds

1. The School Head is primarily responsible for the liquidation of thefunds released to them by the SDO.

2. The SDO Accounting Unit shall ensure the timely submission ofliquidation reports by the School Heads.

3. The RO / SDO Finance Officers shall prepare a monthly SBFP BudgetUtilization Report to be submitted through channels to DepEd CO.

4. The RO/SDO SBFP Technical Working Group (TWG) shall conductstringent monitoring and actual spot checking of cash released toschools.

6. SBFP funds sha-ll be treated as "program fund" and sha-ll beissued/released to School Heads regardless of the otherunliquidated MOOE/cash advance provided that the said cashadvance is current in status.

7. For the milk feeding component, a monthly partial liquidation reportshall be submitted by the NDA/PCC, plus a Final Full Liquidation

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Cash-CollectingOfficer - Pxxx

5. A11 Regional SBFP Foca.l Persons shall submit an interim status ofimplementation including utilization of funds at the DepEd CO-BLSS by end of December or the current year, and a final status byend of the SY.

Report shall be submitted 30 days after the last day ofimplementation.

a. Attachments for the Monthly Liquidation Report:

i. Report of Disbursement with stamp received by NDA/PCCCOA certified correct by the Accountant approved by theHead of IA;

ii. Copy of the Report of Checks Issued certified correct by theAccountant approved by tlle Head of IA; and

iii. Journal Entry Voucher taking up the disbursement

b. Attachments for the Final Liquidation Report:

8. In the event that the NDA or the PCC is unable to submit the saidsupporting documents within 30 days from the last day ofimplementation of Milk Feeding, the NDA or the PCC shall olliciallyinform the SDO through letter with an attached copy of thedocuments submitted for review alld audit duly received by theAuditor's OIEce. The NDA or the PCC is given another 3O days tocomply with the requirements.

D. Special Iastructlons for Continuing and Current Frrnds

1. RO/SDO Accountants are hereby directed to report al1 balances ofthe FY 2O20 and FY 2O21 funds duly noted by the RDs/SDSs.

2. The report shall be submitted to the Oilice of the Secretary and theCO Accounting Division not later than October of every year, copyfurnishing the BLSS-SHD.

3. The excess/remaining balance of SBFP continuing and currentfunds shall be used for the following priority purposes:

Feed all learners present/ enrolled in the school, prioritizing thelowest grade level, and other secondary beneficiaries.

b. Extend the number of feeding days.

c. Cover funding deficiencies in the NFP a-nd Milk requirements.

4. After complying with the provisions in iV.D.3 and there a-re stillexcess funds, they may be used for the other SBFP-related activitiessuch as purchase of weighing scale, microtoise, additional Level 1

PPEs, gloves, face shield, face masks, and other medical a-nd dentalsupplies, arrd multivitamins/Vitamin C for the beneficiaries and/orimpiementers, purchase of office equipment below P15,000.00(laptop, printer, LCD, etc.), and replication of forms subject to theapproval of the Schools Division Superintendent.

The above-mentioned items may be procured at the SDO or at theschool-level depending on the most practical, effrcient andeconomical stratery of procuring the items.

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a

Same as in 7.a. and Official Receipt issued for the refund ofunexpended / unutilized balance of fund transfer.

5. The SDOs/ Schools may hire temporary laborers, helpers orassistants for the delivery of food packs. The compensation of thehired helper shall be in accordance with relevant labor arrdemplolznent laws and/or social legislation, subject to the usualaccounttlg and auditing rules.

6. The utilization of the excess and unutilized funds shall be includedin the WFP to be approved by the Regional Director (if the excessand unutilized funds are in the RO) or the Schools DivisionSuperintendent (if the excess and unutilized funds are in the SDO).

7. The SDOs and the School Heads cannot refuse SBFP funds unlessupon written notice and proof is shown that other funds areavailable (canteen funds or funds from externa.l stakeholders) tosupport the full implementation of SBFP. The School Head,however, is still expected to submit a program accomplishmentreport to the SDO even if no SBFP fund is utilized.

8. The SDOs shall ensure t1.e obligation and disbursement of currentfunds in accordance with Cash-Based Budgeting System andconsistent with the General Provisions of the GAA and NBC.

VI. FOOD COMMODITIES

A. Regular Component

1. Hot meals and/or NFP shall be provided to the beneficiaries,considering the availability of the said products from the market aswell as the taste sensitivity in the locality. The nutritional contentof the NFP and pasteurized/ sterilized milk should meet one-third(1/3) of the beneficiar5z's daily requirements for enerry (calories),protein, vitamin A, and iron - as specified in the Philippine DietaryReference Intakes (PDRI).

2. The SDO focal person shall prepare a food supply map of foodcommodities/ NFP available in the region as reference in developinga localized cycle menu. A 7-day or S-day cycle menu may beprepared depending on tl e implementation and distributiona-rrangements. The cycle menu can be by school clusters/ schoolsdistrict/municipality/schools division-wide. It shall be composed ofbut not limited to a combination of the following:

a Hot mea-ls (Shall be allowed only in areas without communityquarantine imposed and with approval of the local chiefexecutive and SDS);

b. Enhanced Nutribun/Milky Bun from PCC / Fortified/ Enrichedbreads:

Local fruits in season/1ocal fruit products/localvegetables/local vegetable products/root crops/cereals andgrains (only lron-fortified rice for a maximum of 1O days only),fresh eggs; and

C

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4. The BLSS-SHD and ROs shall quality-assure the localized cyclemenu prepared by the SDOs.

5. The SDOs/procuring entity shall determine and prepare thecomplete list of food products needed for the entire duration ofthe feeding period, based on the cycle menu. The cycle menu shallbe prepared by the Schools Division SBFP Focal Person.

6. The implementation of hot meals through central kitchens sha-ll beapplicable to areas with no cases of COVID-l9, ald priorcoordination with the LGUs/Barangay shal1 be made to strategizethe distribution and delivery of food with compliance to hea-lthsafety protocols.

7. All program managers/implementers in the ROs, SDOs, andschools are expected to comply with DepEd Order No. 13, s. 2017,or the Policy and Guidelines on Healthy Food and Beverage Choicesin Schools and in DepEd Offrces, in chooslng the food products.

The RO and SDO Foca,1 Persons in coordination with NDA and PCCfield offrces shall prepare a Milk Source/ Supply Map for pasteurizedmilk ald sterilized mi1k. Pasteurized milk shall be prioritized oversterilized milk as far as practicable. Remote or far-flung schools,mountainous schools, arid schoois in hard-to-reach areas shall beprioritized for supply of sterilized mi1k.

2. Pasteurized and sterilized milk shall be sourced from loca1 dairyfarmers and cooperatives and supplied to the SDOs by either theNDA or the PCC in accordalce with the allocations alddistributions indicated in the approved Milk Source/Supply Map.

3. Other stakeholders sha1l approach arrd engage the Central OfficeExternal Partnership Service (CO-EPS) if they are interested tosupport the a,reas that have no available supply of milk based onthe source map of NDA/PCC, provided that they have a Certificateof Exemption from the Inter-Agency Committee on EO 51, or the" Philippine Code of Marketing of Brea.stmilk Substitutes". The CO-EPS will assist in the preparation of MOA and other pertinentdocuments reiated to this.

4. SDOs that are either not covered or are insufficiently covered by theNDA/ PCC may be allowed to procure commercialpowdered/ sterilized milk, subject to the following pre-requisites:

I

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d. Fortified blended food ald nutri-packs.

3. The SDOs shall prioritize food technolory products developed byFNRI (E-nutribun, fruit juices, €rmong others) attached as Annex 1,ald nutritious food products recommended by the NationalNutrition Council (NNC) whenever feasible and where supply isavailable. Fortified/ enriched breads will only be allowed in areaswithout/lacking in supply of E-nutritrun/Mili<y Bun from PCC(Annex 2).

B. Milk Component

a Certification by NDA and/or PCC that it is unable to provide themilk requirements of the SDO concerned; and

b. Justifrcation by the SDO that it is no longer practicable tosource the milk supply from a local dairy farm / cooperativedespite best efforts and utmost prudence.

VII. SPECItr'ICATIONS AND QUALITY STANDARDS

A. Nutritious Food Products

Hot meals - shatl be selected from standard2ed recipes developedor approved by DepEd, DOST-FNRI, and NNC.

2. E-nutribun/Milky Bun from PCC/ Fortifred / enriched breads

Sample/ NutritionalContent

Ex. Enhanced Nutribun (FNRI Technolory),140g - (Enerry-437kcaJ, Protein-89, Vit.A-223mcg,Iron-6mg, Calcium - 264mgl

Preparation ofFood

For take-home/rationing, no preparationneeded

3. Locat fruits in season/local fruit products/local vegetables/1ocalvegetable products/root crops

Sample/ NutritionalContent

Ex. Camote, 1009 - (Enerry- 69kcal,Protein-4.7g; Vit.A- 648mcg, Iron-4.3mg)

Preparation of Food To be cooked/prepared at home

4. Cereals and grains (on1y Iron-fortihed rice)

Sample/ NutritionalContent

Ex. Corn, 39g (Enerry- 173Kca-1, Protein-4.4gm, Vit.A- 3pg, Iron- 0.8mg)

Preparation of Food To be cooked at home

5. Fortified blended food and nutri-packs

Ex. Champorado, 50g (Enerry- 205KcaI,Protein- 3gm, Vit.A- 87pg, Iron- 4.6 mg)

Preparation of Food

Technical speciflcations of NFP are attached as Anaex 3

B. Milk

1. The pasteurized and sterilized milk sha-lI be in accordance with thespecilications ald quaiity standards indicated in Aanex 4. TheSDOs and tJle suppliers may agree on t1le flavor of the milk as longas it is compliant to DO 13, s. 2017.

Page 13 of 29

I

Sample/ NutritionalContent

To be cooked at home

2. The pasteurized milk must be packed in food-grade polyethylenepouches (20oml/pouch) or lJiter food-grade plastic bottles. On theother hand, the sterilized milk must be packed using retortable/doypackaging pouches ( 180-20Oml/pouch).

3. As part of quality assurance, a Proximate Analysis on the Physico-Chemicai and microbiological test on milk shall be submitted byNDA/PCC as arr alternative to nutrition facts before the first deliveryof milk.

VIII. PROCUREMENT

A. Allowable expenditures incurred in relation to the implementation ofthe SBFP shall be in accordalce with the provisions of DepEd OrderNo. 13, s. 2016, or the Implementin4 Guidelines on the Drect Releo.se ofMaintenance and Other Operating Expenses (MOOD) Allocotions ofSchools Including Other Funds Managed bg School, and procurementactivities relative thereto shall observe the rules prescribed underRepublic Act (RA) No. 9184 and its Implementing Rules andRegulations (IRR).

B. Procurement may be done in any of these approaches, or a combinationthereof, as may be determined by the SDO concerned:

1. The SDO as t1le Procuring Entity, in which case the procurement ofthe food items is undertaken at the SDO level.

2. A cluster of schools/schools district can elect a lead school as theProcuring Entity, in which case the procurement of the food itemsare undertaken by the lead school but deliveries can be madedirectly to ttre recipient schools. Decisions related to procurementshall be a consensus among the cluster of schools /schools districtto promote transparency.

3. A school procurement may be allowed subject to approval of the RD,if the following are satisfied: (l) far-flung/last mile schoois and nomeans of clustering with other nearby schools; (2) procurement islimited to the available commodities in the area; and (3) the schoolhas a School Bids and Awards Committee (SBAC).

C. Procurement shall be in accordance with the provisions of RA 9 184 andits IRR, which can either be through pubiic bidding or through any ofthe alternative methods, as may be applicable.

D. DepEd, through the BLSS-SHD, shall seek assistance of and coordinatewith the NDA/PCC in identifying, gaining access to and dealing withthe local dairy farms ard/or cooperatives for the sourcing andprocurement of fresh milk and sterilized milk, as well as the provisionof technical assistance arrd other services in ensuring the production,processing, packaging, delivery a-nd storage, as well as the safety andhygiene of the fresh milk and sterilized milk that are to be given to theintended benefrciaries. It sha-ll also be embodied and defined in a

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4. The recommended specifications for commercial powdered/ready-to-drink milk is indicated in Annex 3.

framework Memorandum of Agreement (MOA) wherein the policy andgeneral framework of cooperation and coordination between DepEd andNDA/PCC, as well as the operational details in the implementation ofthe SBFP-Milk Feeding Component shall be established. The MOA shalla.1so be entered between DepEd and NDA/PCC in the nature of anagency-to-agency agreement under item V.D Negotiated Procurementas contemplated under RA 9184. The said MOA shall likewise stipulatethe details of coordination and transactions between the SDOs and theNDA/PCC nationa-1 headquarters or regiona.l offices that will beembodied in OpMOAs and in call-off purchase orders (POs).

E. The OpMOA (with PO as attachment) should be signed by the SDO andthe NDA/PCC freld oflices. The signed OpMOA shall be the basis for therequest for NCA from DBM, then the SDO will transfer the funds toNDA/PCC field oflices, then NDA and PCC shall undertake theprocurement of milk from loca1 dairy suppliers, then the milkdistribution to schools will fo11ow.

F. The procurement of coolers/insulated reusable coolers, freezers, orrefrigerators for the implementation of the milk component is subjectto inventory of available equipment, especially if such equipment wasalready purchased using FY 2019 funds. The amount allocated for thispurpose must be guided by the COA Circular 2O|2-OO3 dated October29, 2012, re: Updated Guidelines for the Preuention and Disallou.tance ofIrre gular, Unne ce s s ary, Exce s s iu e, Extrau ag ant, and Uncon-s cionableExpenditures. Additionally, the procurement of freezers/refrigeratorsfor the schools and/or designated drop-off points shall be done at theschools division level and shall observe the requirements ofRA 9184 ortlre Gouemment Procurement Reform Act, and its IRR. It shall a-lsoobserve the rules governing semi-expendable properties with unit costbeiow the capitalization ttrreshold of P15,000 and the issualce of theInventory Custodian Slip (ICS) to the end user to establishaccountability.

f,K. DELIVERY, INSPECTION, AND ACCEPTANCE

A. Nutritious Food Products

1 The mode, schedule, drop-off points, and other specifications ofdelivery sha-1l be determined by the SDO (if SDO is the procuringentity)/ school TWG (if ciuster of schools/schools district/school isthe procuring entity) in coordination with the SDO focal persondepending on the procurement modality adopted by theimpiementing units.

2. The Inspection Team (IT) shatl do a raldom inspection ofNFP everydelivery as to its quantity and quality, including the date ofmanufacturing and expiration.

3. The IT shall recommend whether to accept or not the NFP deliveredif not in accordance with the technica.l specifications provided.

4. If deliveries are interrupted due to the imposition of lockdowns, theEnd-user and the Supplier must agree on a revised deliveryschedule.

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B. Milk

1 The mode, schedule, drop-off points, and other specifications ofdelivery sha-lI be determined by the SDO and the supplier inconsideration of the local conditions to be specifred in the purchaseorder. SDOs and local dairy suppliers shal1 identifu and agree onone or two drop-off point/ s per school district/ SDO for the milksupply deliveries.

2. Delivery of fresh milk sha-il be from 6:00 am to 5:00 pm at least twicea week at the schools during school days or at designated drop-offpoints as agreed upon by the SDO and the NDA/PCC. No deliveryshould be made during holidays and weekends. For sterilized milkproducts, milk supply shall be delivered on a monthly basis, withsuppiy volumes depending on the distance of the drop-off pointsfrom the production site; arrd at least three months'worth of supplyfor drop-offpoints far from the sterilized milk production site or fromareas that require extensive logistics.

3. Upon delivery, the IT desigrrated by the School Head of the drop-offpoint, or the SDO Inspection Team, if the SDO is the drop-off point,shall inspect ttre goods and ensure that they are in good quality forconsumption of the beneficiaries. At least one (1) member of the ITsha1l accomplish and sign the lnspection and Acceptance Report(IAR) Form (Annex 5) as proof that they have received the specifiedquantity and qua,lity of milk. The school property custodiar orschool personnel designated by the School Head for the purposeshall accept the inspected goods and sign the acceptance portion ofthe IAR. The SDO shall collect all SBFP Form 4, bearing thespecimen sigrrature of the authorized consignees and IT, to beattached to the PO.

4. The IT shall do a random inspection of milk packs every delivery asto the quantity and quality of milk. All milk packs to be deliveredmust be clean, without leaks, and not spoiled. Some signs of spoiledmilk packs are as follows: bulging packs, yellowish in color (if themilk has no flavor), curdled or wittr lumps, thick texture, slimy orchunky.

5. The IT shall reject a.11 milk packs that are unclean, with leaks, arrdspoiled subject to replacement by the supplier using their bufferstocks or in the next delivery.

7 . Local dairy suppliers shall observe the minimum health standardsto prevent spread and mitigate COVID-19 (e.g., wearing of masksand gloves for both suppliers and consignees, physical distancing,highest food safety standards, hand and respiratory hygiene).

8. During the delivery of milk, one (1) authorized consignee and one(l) member of the IT should be present to sigrr the Delivery Receipt(DR) and the IAR. The supplier shall provide the DR while theSDOs/schools shall provide three original copies of the IAR. The

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6. Loca-1 dairy suppliers sha-ll inform t1le recipient schools and drop-offpoints of the delivery scheduie.

original DR and two (2) original copies of the IAR sha-ll be providedto the supplier. A duplicate copy of the DR and third copy of the IARshall be provided to the drop-off point.

9. SDOs shall arrange the delivery of milk from drop-off points toschools, or the recipient schools may pick up their milk supply fromthe drop-off point. It is the responsibility of the recipient schools toensure that their milk supply is picked up during the exact time ofdelivery by the supplier or within an hour at the most to preservethe quality and freshness of milk. immediate distribution to thebeneficiaries shall likewise follow.

10.If deliveries are interrupted due to the imposition of lockdowns, theEnd-user ald t.lle Supplier must agree on a revised deliveryschedule.

X. FEEDING MECHANICS AND FOOD DISTRIBUTION

A. Feeding Mechanics for Schools With Face to Face Classes

1. For learners in schools, feeding time shall be decided by the SchoolHead in consultation with the SBFP Core Group and PTA accordingto the needs of tJle children and practicability of feeding

2. Feeding may be conducted at the school feeding center/a.rea orseparate room to avoid disruption of classes. The food sha-ll beserved and consumed inside the feeding area.

3. The parents of the beneficiaries shall provide the basic feedingutensils such as plates, spoons and forks, lunch box or may becharged from the P2.00 operational expenses or program supportfunds. Placemats, table napkins/towels, and other feedingparaphernalia may also be used. The parents or volunteers shalllikewise be responsible for the washing of used utensils. However,the schools are not allowed to collect EIny money from the parents.

4. The School Head or his/her authorized representative sha-ll beresponsible for supervising the daily feeding in school site.

5. Highest standard of hygiene in the preparation and serving of foodmust be practiced and observed.

6. Aside from feeding, the chiidren shall be taught proper hygiene(such as proper washing of hands before and aiter eating), tablemanners (prayers before and after meals), good grooming, simpleconcepts on health care, and importance of nutrition in their healthand development, among others. The children shall likewise betaught basic chores (i.e., washing their own plates/trays or washingthe dishes); cleanliness and disinfecting of utensils andsurroundings must be done and follow all the safety precautions toavoid other illnesses and COVID- 19. The feeding teachers areencouraged to discuss daily the meal for the day and the nutrientswhich can be derived from the meal.

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8. If benefrciaries become overweight/obese, they sha.ll continue to befed but they will be referred to the PE teacher for involvement inphysical activities/ exercises arrd to the School Nurse for healthcounseling.

9. Beneficiaries who are not gaining weight or continue to be severelyundemourished shalt be referred to the SDO/RHU healthpersonnel for further assessment.

10. The SBFP Core Group is encouraged to minimize food wastage bypracticing portion control.

1 1. Children who participated in daily feeding shall be recorded in SBFPForm 3.

12. In cases of interruption (i.e., school is used as temporary evacuationcenter, etc.), the School Head shall ensure that the feeding activitysha-ll be for the targeted children only.

B. Food Packaging and Distribution for Schools without Face-to-FaceClasses

1. Without physica-l classes, schools shall strategize schemes to deliverthe nutritious food products and milk packs to the beneficiaries intheir homes.

Parents can pick up the NFP arld milk on designated days andat1me.

b. School personnel may opt to distribute the NFP and milk fromthe school to the homes of the beneficiaries by contracting localutility vehicles in the community within reasonable costs.

c. School personnel may coordinate with partners such as thebarangay or non-government organizations (NGOs) to distributethe milk packs from the schooi to the homes of the beneficiaries.

2. NFP to be distributed to the homes of the learners shall be

hygienically packed in environment-friendiy bags. The use of plasticbags is discouraged. Parents who will pick up the food products calalso bring their own reusable bags.

3. During the repacking of NFP, personnel must adhere to food safetystandards and the required hea1th standa-rds such as handwashingbefore haldling food products, wearing of masks, gloves, faceshields, and practice of physical distancing.

4. Parents/Guardians shall be advised to supervise t1'e consumptionof the distributed food items by the benefrcia-ries to ensure that theyreceive the nutritional benefrts. Milk intended for seven (7) days maybe consumed two (2) times a day as long as supervised by theparents/ guardians.

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7. In order to facilitate the feeding and not to burden teachers, thePTAs and other volunteer workers sha-Il be mobilized and tapped toassist in the conduct of the feeding.

I

5. Even if NFP and milk are to be consumed at home, it is importantto communicate to the parents that the beneficiaries shall be theones to consume the food and milk.

6. Schools shall document the receipt of food items by parents for alldeliveries made. All receiving documents shall be forwarded to SDOsat the end of feeding cycle for accounting and recording purposes.

C. Precautionary Measures for SBFP ImplGmentation

The following food safety staldards, in accordance with DepEdOrder No. 52 s. 2OO8, or Compliance tuith DepEd Policies on FoodSafetg in Schools, sha,ll be strictly followed by the SBFPimplementers at all times, and advocated to the parents of tJrebeneficiaries:

a. Availability of potable water a.rrd handwashing facilities;b. Well-maintained, clean, well-ventilated, and pest-free

environment;c. Proper selection of food and ensuring freshness and good

quality;d. Washing and clearring items before storing;e. Storing of dry goods in dry storage area and of perishable foods

in cold storage area;f. Hygienic practices in food preparation, serving and storage;g. Ensuring non-food items are not in the kitchen area, or if it

cannot be avoided, it should be properly labeled and segregatedfrom food items;

h. Observing the expiry dates of food commodities; andi. First-in and first-out (FIFO) policy sha-ll be observed in

withdrawing stocks from the storeroom.

2. For the milk component, the following precautionary measures areadvised:

a. Adverse effects of milk to some benefrciaries may be experiencedsuch as signs and s),rnptoms of gastroenteritis, stomachdiscomfort and lactose intolerance. In such cases, it is advisedthat the benefrciary be referred by the parent/ guardian to thelocal health unit or center for proper medical evaluation andmanagement. The beneficiary may stop drinking milk until suchtime it is recommended by the health personnel to drink smallamount or quantity. Close coordination with the hea-lthpersonnel/ health center is necessarJr during the conduct of milkfeeding.

b. School personnel shall prepare a list of beneficiaries who do nothave lactose intoleralce, with lactose intolerance but are willingto participate in the program, and those that are not allowed bytheir parents to participate using SBFP Form 5. The list shallbe emajled to sbfp.milk@deped.gov.ph before the milk feedingsta-rts.

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XI. OTHER ACTIVITIE.S

A. NutritionalAssessment

1. Nutritionat assessment is temporarily suspended for this period toavoid COVID-19 tra-nsmission until the issuance of an advisory forits continuation.

2. To identifu the SW and W learners arnong the Grade I learners,parents of these lea.rners shall be requested to submit the child'sBMI-for-Age status certified by the RHU, SDO hea,lth personnel, orprivate doctors upon enrolment. Each Regional O{fice may set theirrespective guidelines in selecting the SW and W from the Grade 1

learners such as the use of Mid-Upper Arm Circumference (MUAC).Program implementers and parents must comply with theminimum health standards in conducting any nutritionalassessment scheme for safety ald health precautions.

3. The SBFP Focal Persons, with the assistance and close coordinationwith the Barangay Health Workers/Barangay Nutrition Scholars,may conduct house visits to record the progress of the nutritionalstatus of the ta-rget learner beneficiary only ifECQ/GCQ/MECQ/MGCQ is no longer imposed in the area andsocial distancing is no longer required.

B. Orientation of Program Implementers

1. SDOs, through the TWG, shall conduct an orientation amongSchool Heads and teachers using this Operational Guidelinescirculated through DepEd Order subject to compliance to theminimum pubiic health standards.

2. The schools shall also inform the parents, PTCA, barangay offrcials,ald other stakeholders about the program to ensure effectiveness,common understanding of the program, and the roles andresponsibilities of implementers and stakeholders through letters,video conference, or small gathering.

3. Orientation topics shall include:a. Overview of the program;b. Background/rationale;c. Implementing and partnership guidelines;d. Roles of PTCA and other stakeholders in program

implementation;e. Training/cooking demonstrations for teachers and parents;f. Sustainability of nutrition gains/improvement at home;g. Food preparation and food safety concepts;h. Parent's Consent for Milk; andi. Orientation on minimum health standards set by DepEd, DOH,

IATF and OP.

4. All activities to be conducted from the CO, ROs, SDOs, and schoolsshall comply with the minimum health standards set by DepEd,DOH, IATF and OP to ensure safety arrd avoid spread of COVID- 19.

Any activities should not be held especially those that will require

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mass gatherings, instead the use of mass media, teleconferencing,leaIlet, bulletin boards, Facebook page may be resorted to conveymessages and information to learners, school personnel andparents.

C. Deworming

Per DOH Department Memorandum No. 2020-260, dewormingcampaigrrs requiring mass campaigns are postponed until furthernotice. However as per DOH Memora-ndum No. 2O2O-O237, thereshall be a continuous provision of community-based healthservices.

D. Awards and Incentives

1. Granting of Service Credits to SBFP Coordinators and School FeedingCoordinators/ Implementers

The services rendered by SBFP implementers beyond the requiredeight hours of service or during weekends and holidays are eligiblefor service credits in accordance with the provisions of DepEdOrder No. 53, s. 2O03. The School Heads are responsible forrequesting such incentives for approval by the SDS.

2. Search for t1le Most Outstanding Implementers of SBFP

The best RO/SDO/School implementer of SBFP may be recognizedand awarded at the end of the feeding period based on the followingcriteria:

a. Number of beneficiaries benefited;b. Compliance with guidelines:c. Prompt submission of liquidation reports;d. Support to local dairy farmers/farmer groups / agrarian reform

beneficiaries (ARBOs)/ Sustainable Livelihood ProgramAssociations (SLPAs)/DOST-FNRI Technolory Adoptors;

e. Good practices developed and lessons learned;f. Involvement/support of parents and community/LGUs; andg. Advocacy and social/resource mobilization activities.

XII. ENGAGEMENT UTITH PARTNERS

All DepEd governalce levels shall enjoin the nationa-l government agencies,development partners, NGOs, LGUs, Enhanced Partnership AgainstHunger and Povergz (EPAHP) partners, the private sector, and otherstakeholders to:

A. Support national hea-lth programs by data collection andimplementation of nutrition services for the most rrrlnerable learners;

B. Strengthen the capacity of LGUs and SDOs to address food insecurityarrd malnutrition by sustaining food/milk production, operation ofcentral kitchens, adoption of technologr, nutritional assessmentactivities, and assistance in distribution and delivery;

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C. Conduct nutrition education for patents, nutritional assessment,monitoring/eva-luation, and research;

D. Tap organized groups such as Sustainable Livelihood ProgramAssociation (SLPAs), Agrariarr Reform Beneficiar5z Organization(ARBOs), local community cooperatives or farmers/fisher folkassociations as partner/service providers for the supply and delivery oflocally produced food; and

E. Adopt the areas that have no available supply of milk based on thesource map of NDA/PCC, provided that they have a Certificate ofExemption from the Inter-Agency Committee on EO 51, or donatenutritious food products. The Central O{Iice External PartnershipService will assist in the prepa,ration of MOA and other pertinentdocuments related to this in accordance with RA 8525, or An ActEstablishing an Adopt-A-School Program.

A. Central Oflice

?he Bureau of Leamer Support Services-School Health Division (BLSS-SHD) shall be the focal unit for SBFP supervised by the Office of theUndersecretar5r for Administration (OUA), Oflice of the AssistaatSecretary for Procurement and Administralion (OASPA), and theDirector of the Bureau of Leatner Support Services. The BLSS-SHDshall:

1. Propose and prepare annual physical and financial targets forapproval by the national government budget allocalion for SBFP;

2. Conduct orientation on program implementation to DepEdRegional/Division foca-l persons and School Heads;

3. Monitor and provide technical assistance to ROs in theimplementation of the SBFP;

4. Conduct program assessments in consultation with representativesfrom among the freld implementers;

5. Develop policies and issue memoranda/orders related to SBFP andother complementary programs for effective progr€rmimplementation;

6. Consolidate regiona-l SBFP Terminal Reports;

7. Facilitate organization or reorganization of tJle National TechnicalWorking Group (NTWG) to ensure smooth coordination of programimplementation at the Central Officet; and

8. Organize or reorganize the SBFP Technical Support Group andSecretariat to handle day to day operation of program coordination,monitoring and evaluation.

1 The members of SBFP National Technical Working Group, Technical Suppott Group and Secretariatwere officially designated through Office Order OO-OSEC-2021-01 8 dated 06 May 2021

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XIII. ROLES AND RESPONSIBILITIES

B. Regional Oflices

1. Orient the SDO Foca-l Persons, Accountants, and COA Auditors onthe program arrd its implementing guidelines.

2. Submit to the BLSS-SHD the list of recipient schools which willimplement the program together with the lists of targetbeneficiaries, project proposals, and master lists of benefrciaries.

4. Ensure timely downloading of funds to SDOs.

5. Oversee tlle implementation of the program and ensure timelyrelease to and liquidation of funds by the SDOs.

6. Ensure proper coordination and active engagement with LGUs,NGOs, Civil Society Organizations (CSOs), and other groupsundertaking the school feeding program.

7. Provide updated Monthly Progress Monitoring Reports.

8. Monitor and provide technical assistance to SDOs in theimplementation of the SBFP, specifrcally on the preparation of cyclemenu and technical specifications of food items, and compliancewith the guidelines.

9. Submit to the BLSS-SHD a program termina-l report with analysisald recommendations.

lO.Ensure thatexamination,practicable.

all SBFP benehciaries are provided with physicaloral health assessment, ald preventive care, if

Forge partnerships with LGUs and/or NGOs/CSOs in areas wherethere are LGUs and/or NGOs/CSOs that are willing to partner forthe SBFP.

2. Orient the District Supervisors, School Heads, feeding coordinators,and Monitoring and Evaluation Personnel in the School Governanceand Operations Division (SGOD) on the program and itsimplementing guidelines.

1

C. Schools Divisioa Offices

3. Designate permanent project focal persons from the EducationSupport Services Division (ESSD), preferably the Nutritionist-Dietician and other health personnel, to ensure that tJleimplementation of the SBFP is administered properly. It isrecommended that the designated focal persons be allowed to focussolely on the management and implementation of SBFP arrd not begiven additional assignments or tasks not related to SBFP. Currentadditional tasks assigned to the focal persons sha-ll be relieved.

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3. Submit to the Regional Office the list of recipient schools tlat willimplement the program together with its identified targetbeneficiaries.

4. Undertake the procurement process and prepare, among others,Program Procurement Management Plan (PPMP), AnnualProcurement PIan (APP), Resolution to Award (RTA), Milk SupplyMap, OpMOA & PO for Milk, Cycle Menu and TechnicalSpecifications for nutritious food products, Drop-off points andDelivery Schedule.

5. Oversee the implementation of the program and facilitate theprompt liquidation of funds by the NDA/PCC and schools.

6. Designate permanent program focal persons from the SchoolGovernance and Operations Division (SGOD), preferably fromamong the health personnel, to ensure that implementation of theSBFP is administered properly. It is recommended that thedesignated focal persons be allowed to focus solely on themanagement and implementation of SBFP and not be givenadditional assignments or tasks not related to SBFP. Currentadditional tasks assigned to the foca-l persons shall be relieved.

7. Ensure the timely release of funds to NDA/PCC and schools, andprompt palrment to the suppliers.

8. Ensure proper coordination and active engagement with LGUs,NGOs/CSOs, and other groups undertaking the feeding program.

9. Provide updated Monthly Progress Monitoring Reports.

10. Monitor tJre compliance of the schools with the guidelines,procurement process, fina-ncial management, health and nutritionalassessment and other complementary activities.

1 1. Consolidate terminal reports from the schools with analysis andrecommendations ald submit to DepEd RO.

l2.Ensure that SBFP beneficiaries are provided withexamination, oral health assessment and preventivepracticable.

physicalcare, if

D. Schools

1 . School Heads shall strategize the implementation plan for SBFP,especially for the blended or modified learning set-up of the BE-LCP.

2. Organize the SBFP Core Group who shal1 perform the functionsenumerated below.

Creation of SBFP Core Group and Parent-Volunteers

a. The School Heads shall create ar SBFP Core Group from amongthe school personnel (feeding teacher or as designated by theSchool Head) and parents who shall be responsible for managing

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and implementing the program. The members may be replacedonly for va-lid reasons.

b. The members of the Core Group shall be carefully selected. Themembers of the Core Group shall be submitted by the SchoolHead to tJre SDO for records purposes.

The SBFP Core Group shall:

i. Identifu the target beneficiaries based on the providedcriteria, for approval by the School Head;

ii. Together with the School Head, identify parents/volunteerswho shall help in the whole duration of tJle program(identified parents/volunteers must be physically andmentally fit);

iii. Prepare the schedule of parents/volunteers who shallassist for the day, prepare the distribution, supervise thedaily distribution/ delivery/pick-up;

iv. Educate and capacitate/ training on food safety ald healthsafety measures to parents who shall help in the foodpreparation;

v. Do the recording and reporting using SBFP Forms; aldvi. Submit to the SDO the iists of actua-l beneficiaries and the

terminal report at the end of feeding to the SDO throughthe District Ofhce.

d. The Core Group shall likewise coordinate with partners/stakeholders/ civil society/ municipality or barangay to assist inthe delivery and distribution of food items to the respectiveresidence of the benehciarv-

3. Submit to the SDO the lists of actual beneficiaries.

4. Oversee the implementation of the feeding program, includingprocurement, disbursement and liquidation of funds, frlling-out ofrequired SBFP forms, actual feeding, and hea-1th and nutritiona-1assessment and complementary activities if practicable.

5. Provide needed reports.

6. Submit on time the necessar5r documentation and liquidationreports to the SDO.

A. Monitoritrg Activities

I Progress monitoring shall be conducted to assess the e{Iiciency ofimplementation of t1.e program.

School level - The Schooi Head and Core Group shall monitordaily (thru online and other means) the SBFP implementation

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a

c. Aside from the Core Group, the schools may organize Parent-Volunteers who sha-ll help in the packing and distribution ofNFP.

XTV. PROGRAM MONITORING AND EVALUATION

and gather feedback from parents particularly on the fooddistribution and food consumption of the beneficiaries.Likewise, the teacher/teacher adviser shall include in theLIS database and tag the SBFp benefrciaries to determinetheir completion rate at the end of the school year.

b. SDO level - The SDO TWG shal1 monitor monthly thecomplialce of the schools to the guidelines and food distribution(SBFP Form 11 or Progress Monitoring in Google Sheet).

Regional level - The regional TWG shall monitor monthly (thruonline and other mearls) the activities of the SDOS such asengagement with partners, requests for funds, submission ofrequired documents from the schools, timely release of funds tothe School Heads, start of feeding, progress of implementation,and liquidation of funds, among others (SBFP Form 10 orProgress Monitoring in Google Sheet).

C

d. National level - The national TWG shall monitor monthly (thruonline and other means) the activities of the ROs such as theprovision of technical assistance to SDOs and conduct oforientation activities for SDOs, ensuring that the program isimplemented on time and in accordance with the set standards(SBFP Form 9).

2. A11 monitoring activities may be done using available andappropriate technologz, including online platforms ald tools suchas Google Sheet, video conferencing, Facebook Workplace groups orchat, among others. Real-time monitoring may be done onlinethrough taking photos or streaming live videos of tJle actualimplementation of the program.

3. All monitors are expected to provide appropriate correction ofpractices that are not in accordalce wittr the guidelines, and torecommend interventions to address problems or issues. Thoseneeding resolution from higher authorities must be referredimmediately through appropriate charrnels for appropriate action.

4. Results of monitoring sha_ll be integrated in the Terminal Report.

B. Submission of Reports

1. SBFP Forms (may be accessed at htto:/lbit.lV/SBFP.Forms-FY2021)

a. SBFP Form I (Masterlist of Benefrciariesl - shall beaccomplished at the school level at the start of feeding. Thisform shall be submitted to the SDO after feeding attached to theTerminal Report.

b. SBFP Form 2 (SBFP Summary and Start/End of Feedingf -shall be accomplished at the school level, at the start and at theend of the feeding. This form sha.ll be submitted to the SDO afterfeeding attached to the Terminal Report.

c. SBFP Form 3 (Record of Daily Feeding) - sha_ll beaccomplished daiiy by the SBFP Core Group at the School Level

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to serve as the record of the daily activities. This form is not forsubmission but should be available for raldom inspection.Note: Accomplishment of this Form is onlg for schools u-tith face-to-face classes

d. SBFP Form 4 (List of Authorized Consignees and SchoolInspectlon Team for Milk Delivery) - shall be prepared by theschool for submission to the SDO and NDA/PCC freld officesattached to the OpMOA and PO.

e SBFP Form 5 (List of Beneficiaries with/without MilkIntolcrance) - shall be accomplished by t1le SBFP Core Groupbefore start of feeding (Refer to X.C.2.b).

f. SBFP Form 6 (Record of Deliveries| - sha-lI be accomplished bythe SBFP Core Group every time there is a delivery.

g. SBFP Form 7A, B and C (Program Terminal Report) - shall befi1led-up and submitted by the Schools, SDOs, and ROs within30 days after the end of feeding.

h. SBFP Form 8 (Pareat's Consent for Mtlk) - shall be distributedto the parents of the beneficiaries before they are a-llowed toparticipate in the program. This shall be kept at the school forrecord purposes.

SBFP Form 9 - Monitoring Tool for CO

k. SBFP Form 11 - suggested Monitoring Tool for SDOs

2. Terminal Report

A11 School Heads sha-ll submit a terminal report using SBFPForm 7A.

b. The said report shall be submitted to the SDO, then forconsolidation using SBFP Form B, then to the RO forconsolidation using SBFP Form C.

The ROs shall submit the Terminal Report two (2) months afterthe end of feeding and email at sbfp.milk@deped.gov.ph.

XV. SPECIAL PROVISIONS

A. To maximize the use of funds in a school year, or to catch up on missedfeeding days due to natural or man-made ca,lamities or pandemic,schools may propose to conduct double feeding (i.e., the provision offood items intended for two days within a day, its consumption isrecommended to be with interval) for approval by the RD incoordination with the auditor and accountant. In this way, currentfunds for the school year will be fully utilized.

B. Double feeding may also be conducted if the estimated number offeeding days will exceed the number of school days, subject to the

Page 27 of 29

I

a

C

j. SBFP Form lO - suggested Monitoring Tool for ROs

D. A11 activities to be conducted from the CO, ROs, SDOs, and schoolsshall comply with the required health standards, per DepEd Order No.

74, s. 2O2O, or th,e Guidelines on the Reqired Health Standords in Bo.sic

Education OJfices and Schools.

E The CO, ROs, and SDOs sha-1l ensure t1.at the SBFP TWG are organizedat the national, regional, and schools division levels. The TWG shall becomposed of, but not limited to, ExeCom members, DepEd SBFP focalp"r"o.s and his/her a.lternate, other hea1th personnel, Adopt-a-Schoolioordinator, accountant/flnance/budget, procurement officer, andplanning officer. The TWG sha,ll review and recommend programpolicies for food and milk component, coordinate and monitor programimplementation, and provide guidalce and support to schoolimplementers.

XVI. PENALTY CLAUSE

Any DepEd personnel who violate any provision ofthis Order shall be dea-lt

with administratively, pursuant to DepEd Order No.49, s. 2006, or the

Reuised Rules of Procedure of the Department of Education on

Administratiue Cases.

The ROs and SDOs shal1 likewise enforce administrative or disciplinaryactions on School Heads, feeding coordinators, or any SBFP implementersproven to have violated the DepEd policies, especially on fund management(DepEd Order No. 62, s.2076, RA 9184).

XVII. RTFERENCES

Republic Act 11037, Masustansyang Pagkain pa-ra sa Batang Pilipino Act

Republic Act 11469, Bayanihan Heal as One Act

DOH AO-202O-015, Guidelines on the Risk-Based Public HealthStandards for COVID- I9 Mitigation

DOH DM No.2020-260 Interim Guidelines on Integrated Helminth ControlProgram and Schistosomiasis Control and Elimination Program During theCOVID-19 Pandemic

DOH Memorandum No. 2O2O-O237 Interim Guidelines for the delivery ofNutrition Services in the Context of COVID- 19 Pandemic

DepEd Order No. 14, s. 2020 Guidelines on the Required Health Standardsin Basic Education Olfices and Schools

DepEd Memo on Minirnum Public Health Standards for COVID- 19

Mitigation in Schools and DepEd Offtces

Page 28 of 29

approval of the RD prior to the implementation to complete tLre targetfeeding days.

C. The ROs/ SDOs may partner with or operationalize Central Kitchensmalned and operated by the Local Govemment Units (LGUs). Theminimum safety protocols and hea-lth standards shall be strictlyobserved.

Aaaex 2:Anaex 3:

Annex 4:Annex 5:

National Budget Circular No. 583

XVIII. SEPARABILITY CLAUSE

If for any reason, any portion or provision of this Order is declaredunconstitutional, other pa.rts or provisions hereof which are not affectedthereby shall continue to be in full force and effect.

XD(. REPEALINGCLAUSE

A11 prior orders, rules and regulations, part or parts thereof, inconsistentwith the provisions of this Order, are hereby repea.led.

>O(. EFFECTWITY

This policy rescinds all previous issualces on the SBFP and shall beregistered with the OiEce of the National Administrative Register,University of the Philippines (UP) Law Center, Diliman, Quezon City. Theseguidelines shali take effect immediately upon their approval.

AnnexesAnnex 1: List of DOST-FNRI-developed Technologies relevant for School-based

Feeding ProgramPCC Milky Bun SpecificationsTechnical Specifications and Quality Standards of NFPand Commercial MilkSpecifications of NDA/PCC MilkInspection and Acceptance Report (LA.R) Form

Page 29 of 29

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"f$i,,&')mrffiffi,**PRODUCT SPECIFICATIONS

Name of Producl: MillqpunProduc{ description: Nutribun wittr bufialo milk

lngredients: Hard Wheat Flour (fortified witr Vitamin A and hon), Soft Wheat Flour (fortified withVitamin A and hon), Buffalo Milk, Water, Sugar, Shortening, Skimmed Milk Powder,Eggs, Margarine, Instant Dry Yeast, lodized Salt

Packaging: Polyprolylene

Shelf-life: 4 to 5 days at room temperature

Serving Size: 80 g and 1609Allergen lnformation: Contains wheat, eggs, milk and milk products

NUTRITION FACTS

Serving Size: 809

'F8rcent REl,rl ya*/ss aD Dased ql 2002 REt , Relbremo E{rdEf,telfs tq 10 - 12 )"a,s d ,rEb.

A fo o 6 s e cur e ? fii[lyyine s

Amount Per Serving % RENICalones 267 kcz,l 12Yo

Fat 7gSaturated Fat 4.06 g

Cholesterol 0q158 mg

Total Carbohydrates 42gDietary Fiber 4qSugars 1g

Protein 9g 17Yo

Calcium 432 mg 43tolron 6mq

2mq 29Yo

,u.an M KITA

Sewing Size: 1609

wit h grosltttous farmal. s dn-{fis he1-foli.

fl_ffiiit*Ets

Potassium

46Yo

Zinc

Amounl per Serving % RENI

Calories 533 kcal

Fat 14s8.13 q

Cholesterol 0qPotassium 315 mg

Total Carbohydrates 84sDietary Fiber 8gSugars 3q

Protein 17s 31Yo

Calcium 865 mg 87Yo

lron 12 mg 92Yo

Zinc 4mq 59%

Prepared by:

?ercent REttJ, valires arc M $ 2(m RENI Re,e{etw E4lj'enx/its hr 10 - 12 t€€rs dd n*.

Appoved by:

,M" tt*W*,* Researdr Speodisl

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'wilfi yrosgerow farmers andfisfier! rt

25Yo

Saturated Fat

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TBCHI|ICAL SPECIFTCATTOI|S FOR I{UTRITIOUS F(X)D PRODUCTS

AI|D COIUERCIAL UILK

Tlpe of Food

Serving Size 14O-160 grams per pack (or 7O-8O g x 2 pcs)

Qu ality Bread received in good condition, not erpired, no signs ofmolds, no foul smell, and soft in texture.

Packaging Individually packed in food-grade plastic pouches or I pouchfor the number of feeding days. The packaging must clearlyand readably indicate the Manufacturing Date and theExpiration Date. If possible, there must be an imprinted signper pack which indicates "DcpFrl€BFB f,(}f FOR SALE'.

Expiration Expiration date should be at least 5 days from the date of

NutritionalContent Minimum Amount

Per Serving

Energ/ 44O-5OO kcal

Protein 16- la g

Fat 8-9 c

Calcium 230-360 mg

Sodium 260-440 ng

Potassium 354-216O mg

5-6 mg

Zinc t-2 ng

vit. A 195-351 mcg

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-user)

*Provide samples for sensory evaluation and acceptability test.

Eaha.aced llutrlbun lwith certlf,catiotr ftoE FIIRI)

Iron

Type of Food filky Bua by Phfl. Carabao Ccater IFCCI

Serving Size 16O gx 1 pc (or8O gx2 pcs. )

Quality Bread received in good condition, not arpired, no signs ofmolds, no foul smell, and soft in texture.

Packaging Individually packed in food-grade plastic pouches or I pouchfor the number of feeding days. The packaging must clearlyand readably indicate the Manufacturing Date and/or theExpiration Date. If possible, an imprinted sign per pack whichindicates 'DcpEd-SBFP, r0f IrOR SALE".

Expiration Expiration date should be at least 5 days from the date ofdeliver5r

Minimum AmountPer Serrring

Enerry 267 -533 kcal

Protein 9-17 g

Potassiu m

Calcium 432-865 mg

Iron 6- 12 mg

Zinc 2-4 mg

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by tJ:e End-user)

"Provide samples for sensory evaluation and acceptability test.

NutritionalContent

158-315 mg

\pe of Food Fortif,ed/ Eariched Breads

Flavor Plain/Any Flavor

Serving Size l2Ogxlpcor4Ogx3pcs

Quality Bread received in good condition, not e:pired, no signs ofmolds, no foul smell, and soft in texture.

Packaging Individually packed in food-grade pouches or I pouch forthe number of feeding days. The packaging must clearly andreadably indicate the Manufacturing Date and theExpiration Date. If possible, an imprinted sign per packwhich indicates "I|OT FOR SALE'.

Expiration E:piration date should be at least 5 days from the date ofdelivery

Nutritional Content(tf poaoibre) MinimumAmount

Per Serving

Energr 324 kcal

Protein 1og

Fat 4grn

Calcium 25 mg

lron 3.1 mg

Delivery Schedule (to be supplied by tlte End-user)

Drop-off Points (to be supplied by the End-user)

"Provide samples for sensory evaluation and acceptability test.

Tlpe of Food Root crolrs, e.g. Camote

Serving Sizr 85 g x 2pcs(Approximately Contains: 256 kcal, 2 g Protein, I lO rr'g

Calcium, l8O mcg Vit A)

Qu ality Root crops received in good condition, no signs of molds, nofoul smell, and no pests or insect bites

Packaging

Signs of E>rpiration Appearance of rotten parts

Nutritional Content (The nutritional content of 2 pcs of camote shall have thefollowing nutritional content based from the FoodComposition Table. 'Ihese nutritional content is assumed tobe achieved if the serving size and weight are followed.)

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-user)

*Provide samples for sensory evaluation and acc€ptability test.

Type of Food I'nrits, e.g. Banana

Serving Size 80 gm (1 pc of 14 x 3.5 cm)(Approximately Contains: 146 kcal, 1.6 gm Protein, 24 mgCalcium, 69 mcg Vit A)

Quality Preferences: Local ProduceFruits received in good condition, underripe, not rotten,smells fresh, and no pests or insect bites

Packaging Packed in paper bag/ding wrap or I pouch for the numberof feeding days

Signs of Expiration Appearance of rotten parts

Nu tritiona-l Content

Delivery Schedule

Drop-off Points

*Provide samples for sensory evaluation and acceptability test

Individually packed in paper bag/cling wr4p or I pouch forthe number of feeding days.

(The nutritional content of a banana shall have the followingnutritional contdrt based from the Food Composition Table.T?rese nutritional content is assumed to be achieved if theserring size and weigfrt are followed.)

(to be supplied by the End-user)

(to be supplied by the End-user)

Type of Food Vegetables ll,cafyl, e.g. faluaggay

Serving Size 20 gm/1 cup fresh leaves(Approximately Contains: 32.5 kcal, 2.2 gm Protein, 123 mgCalcium, 46O mcg Vit A)

Quafity

Packaging Packed in paper or plastic/pouches or I pouch for thenumber of feeding days

Signs ofExpiration

Appearance of yellowish/ rotten leaves

(The nutritional content of the fresh leaves shall have thefollowing nutritional content based from the FoodComposition Table. These nutritional content is assumed tobe achieved if the serving size and weight are followed.)

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-userl

'Ilpe of Food Vegctabler lnon-Learyl, e.g. Kalabasa

l13 g/l cup(Approximately Contains: 70 kcal, 97 grn Protein, 97 mgCalcium, 234 mcg Vit A)

Vegetables received in good condition, not rotten, underripe,fresh in color, and no pests or insect bites/infestations

Packaging Packed in pouches or I pouch for the number of feedingdays

Expiration Appearance of rotten parts or very soft

NutritionalContent

(The nutritional content of the vegetables shall have thefollowing nutritional content based from the FoodComposition Table. These nutritional content is assumed tobe achieved if the serving size and weiglrt are followed.)

Delivery Schedule

Drop-off Points (to be supplied by the End-user)

"Provide samples for sensory evaluation and acceptability test.

Lea$ vegetables received in good condition, not rotten,underripe, fresh green color, and no pests or insectbites / infestations

NutritionalContent

"Provide samples for sensory evaluation and acceptabilit5r test-

Serving Siu

Quality

(to be supplied by the End-user)

1}pe of Food Nutri-packs

Flavor Any Flavor

Serving Size 6O - lOO gm

Quality Nutripacks received in good condition, no signs of damage inpacks, no signs of holes, pest-free, and not e4pired

Packaging

Expiration Expiration date should be at least 6 months from the date ofdelivery

NutritionalContent MinirnumAmouot

Per Serving

Energr 250-457 kcal

Sugar less than 2O g

Protein 4g

Zinc 2 rng

Iron 4rng

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-user)

*Provide samples for sensory evaluation and acc€ptability test.

Individually packed in food-grade pouches or I pouch fortJ:e number of feeding days. 'Itre packaging must clearly andreadably indicate the Manufacturing Date and theExpiration Date.If possible, an imprinted sign. per pack which indicates"il(yr I1oR aALr".

'Ilpe of Food Fnit Juices

Flavor Any Flavor

Serving Size 2OO ml

Quafity Fruit juice comes from real fruit juice, oot s5mtheticflavorings, received in good condition, no signs of damage inpacks, not expired, no signs of bulging/dents

Packaging Individually packed in food-grade pouches. The packagingmust clearly and readably indicate the Manufacturing Dateand tJ:e Expiration Date.If possible, an imprinted sign per pack which indicates " OfFORSALE".

Expiration Expiration date should be at least 6 months from tlre date ofdelivery

Minimum Amount PerServing

Enerry 8O kcal

Sugar Irss than 2O g

Vit C 2mg

Vit. B Traces

Iron Traces

Delivery Schedule

Drop-off Points (to be supplied by the End-user)

*Provide samples for sensory evaluation and acceptability test.

Nutritional Content

(to be supplied by the End-user)

Type of Food Cereals

Plain/Any Flavor

Serving Size 35gmx2packs

Quality Cereals received in good condition, no signs of dernage lnpacks, no lumps, no signs of holes, pest-free, and notexpired

Packaging Individually packed in food-grade pouches or 1 pouch forthe number of feeding days. The packaging must clearly andreadably indicate the Manufacturing Date and theExpiration Date.If possible, an imprinted sign per pack which indicates"r(yr FoR saLE".

E><piration Expiration date should be at least 6 months from the date ofdelivery

(The nutritional content of cereals shall have the followingnutritional content based from the Food Composition Table.T?rese nutritional content is assumed to be achieved if theserving size and weiglrt are followed.)

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-user)

*Provide samples for sensory evaluation and acceptability test.

Flavor

Nutritional Content

Tlpe of Food Graina, e.g. CorD (rice not included)

Flavor Plain

Serving Size l8O g As Purchase (64 g Edible Portion)

Quality Grains received in good condition, no signs of rlarnage inpacks, no signs of holes, pest-free, and not rotten

Signs of Expiration(If possible)

Nutritional Content (The nutritional content of grains shall have the followingnutritional content based from the Food Composition Table.Ttrese nutritional content is assu:ned to be achieved if theserving size and weight are followed.)

Delivery Schedule (to be supplied by t}le End-user)

Drop-off Points (to be supplied by t.l.e End-user)

*Provide samples for sensory evaluation and acceptability test.

Packaging Individually packed in food-grade pouches or I pouchcontainer for the number of feeding days.

Dry or wilted husks, kernels are hard and dry, with moldsand black spots

1}pe of Food Legumes

Flavor Plain

Serving Size IOO g As Purchase (1OO g Edible Portion)

Quality Legumes received in good condition, pests-free, and notrotten

Packaging Individually packed in food-grade pouches or 1 pouchcontainer for the number of feeding days.

E4piration(If possible)

E4ptation date should be at indicated/ 6 months from tl.edate of deliver5r

Nutritional Content (The nutritional content of legumes shall have tJ:e followingnubitional content based from the Food Composition Table.These nutritional content is assurned to be achieved if theserving size and weiglrt are followed.)

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by t}Ie End-user)

*Provide samples for sensory evaluation and acceptabilitSr test-

Tlpe of Food Iron Fortlfied Rtce (IFRI

Serving Size 4OO grams per pack (raw, uncooked)

trgfE: ThC lpp rhrll $6 scry€d rdth 1f,6 orqJ'nurrr 6f {Hlos for the shole fcc.llng duratlon, strlctly for IFR oaly(4oogrns x 1O days)

Quality IFR is in good condition, not expired, no signs of molds ordiscolorations, no foul smell, and no lump grains-

Packaging

Expiration E:<piration date should be at least 6 months from tlee date ofdelivery

NutritionalContent Minimum Amount Per

Serving - fOO g

356 kcal

Protein 7.4 e

lron

Delivery Schedule (to be supplied by the End-userl

Drop-off Points (to be supplied by the End-user|

"Provide samples for sensory evaluation and acceptability test.

4OO g individually packed in food-grade plastic pouches or Ipouch. Ttre packaging must clearly and readably indicate theManufacturing Date and the Expiration Date. If possible,there must be an imprinted sign per pack which indicates'DepEd€BFP, I|OT FIOR SALE".

Enerry

2-6mg

Tlpe of Food Fresh Egg

Serving Size 2 pieces Large or Extra L,arge (56 g or more per pc)

Quality Shells are rouglr, clean and unbroken, no signs of crack, andno bad smell

Packaging Individually packed in paper board/polystyrene cases/food-grade plastic pouches or 1 pouch for the number of feedingdays. The packaging must clearly and readably indicate theManufacturing Date and the E:<piration Date. If possible,there must be an irnprinted sigrr. per pack tllat indicates'DepEd€BFP, I|OT nOR SALE'.

The supplier should provide a sturdy pad<aging of eggs toerrsure safe handling and distribution.

Expiration Expiration date should be at least 25 days from tl.e date ofdelivery

NutritionalContent

(The nutritional content of 2 pcs of eggs shall have thefollowing nutritional content based from the FoodComposition Table. These nutritional content is assumed tobe achieved if the serving size and weiglrt are followed.)

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be supplied by the End-user)

"Provide samples for sensory evaluation and acceptability test.

1. 'I)'pe of Milk Posdercd MllL Rcrdy-to-drtlt ftll

2. Flavor May be flavored or non-flavored(for decision of t}te End-user)

May be flavored or non-flavored(for decision of the End-user)

3.Serving Size 33-4O grams per pack laO-2OOml/ rL

a. Quafity Milk should be received in good

condition, not expired, no signs ofnot lumped/clumped.

Milk should be received in goodcondition, not expired, no signsof spoilage, rrot cured, slimyand/or sour smell.

5. Packaging I ndividually pa.cked in food-gradefoil/polyetlrylene pouches or Ipouch for the number of feedingdays. The packaging must clearlyand readably indicate theManufacturing Date and tlae

Expiration Date- If possible, theremust be an imprinted sigl perpack which indicates "ICf FIOR

AALE".

lndividually packed in food-gradefoil/ polyethylene pouches or 1

pouch for the number of feedingdays. The psckagrng must clearlyand readably indicate theManufacturing Date and tlleExpiration Date- If possible, theremust be an imprinted sign perpack which indicates "f0f f'ORAAI.E".

6. Expiration Expiration date should be at least6 months from tlrc date ofdetvery

Expiration date should be at least6 months from the date ofdelivery.

T.Nutritional Content

Enerry l4O- 16O kcal

Protein 4.O-6.O grams

Fat 3.O-7.O grams

Calcium >loomg

Sodium < l2omg

Delivery Schedule (to be supplied by the End-user)

Drop-off Points (to be suppued by the End-user)

*Provide samples for sensory evaluation and acceptability test.

Minirnum Amount PerPack of Milk

Enerry, protein, fats must be expressed in or rounded off to whole numbers, but notanyway be lower than the minimum amount as stated and not higher than the PDRIvalues.

'Annex B

i ii.'

FUZEq

'P.,E!,{-RE adr.abrd mRE k&!G? r,+!E.+{.q,turEt a fg.:gr.*rtua..''3

I'i1,1

I,l

2'

.._otiqqfu_(tre) : 16:1.'Sodiirn;(rng) 56Tolal'qadiohydrates:

Sus-ar: G) 7Tohl'erirt{n 19) \2*

i,?!I

Effi

-E

.:.,:.:

-:::\,..:.:-.':-

'.'i'

:l

...::

W*ttlE mitKLiter'r1

,]

.-.. j.;

.L: .

,!:i..

..;':,:

' ..: j

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o.

'ffi$ iF"j: . t ./ -..'

ltt.i /a:,;-r!-:,i.-r-gr.*'if '

NATIONAL DAITTY AU I TIUI(] t T

FI-AVORED IIILK DRINK(STERILIZED)

Net Conterlts: 180 mL

Prepared By: FI.s-r LrDorabrrEs

I

J

a_ PcE rt RElrl dtE ra E d oo 2Ol5 REl{l Fmt tEkrrEa -I rt4&!riat{ ot l9A yltE old

- t OAtrYVAUrEU.S- FDA(rdtt REI{U

- flo,t drrErst t yv.frhuE flrf 3gGlb.. Fqitd h ttr T SFOA qIfrE h Noibr t-.hg-

Nutrition FactsSqving size. 18O mL-fa. af.@= per araain€r/PaolL 1

% RENTAmount per Seryinq:

6%Galories (kcal) 111

Calo,riss hom Fat 29

5!6 -Totd Fat (g) 3,1* *Sat FA (s) 22

Unsat Fat .(g) 1

Irans Fat (g) o

rt6 *Chohst (mg)17So<f,um

896 *23Total Carb. (g)

Fiber (9) 317SugEr (g)

9%Total Protein (g) 6

0%Vitamin A (ug RE) 0

Vitamin D (firg) 0

I

1{81s/ CQ1801-{815ReferenceDate 23,201F

11.7

15%

0%

;.i -. ''.:..,4

da'.::J..:-"i.r-w F.A.S.T. LaboratoriesIh€ FrIst,,{aa&lrcol Scwrces Ard T.cfuric€, Cooperaair!TfCfiTTCAL EXCETLENCf . IIITEGRITY . qUAITTY SERYIGE 5(}crar RESPot{stgtLlr Y

F.A-S.7. lrooretbrres - arnroNo. 62 2f Avinue G$ao qua€ofl &y

TEST REPORTReterence tlo.: CO1805.191 I

1otzCU$TOMERADDRESS

NAMF

SAUPLE'S SUBMTTEDS/q,MPLE COD€D.ATE RECE VEDOATE AI{ALYZEDANALTZED BYI)ATE REPORTEO

: NATIOi{AL: frai CornF [4 l,tsayas AlrErr e. OltrEn. A.Ezon Ct,: PASTET,REED FLAVoRED }IILK: COr&549r'rot: 11 Mry ZXo. 16 tlq 2018 b 20 taay 2OlB: RP. B8taao:29l@m1a

P6ramotot3 Unit Test t$othod R.s{lt8

)

FnrctossGltEoseSuiitoscMdbse

ere fnose odatred af frE frne ol e.a,/,ri,ifion el|r, dafe dy b Esarlp*l6 fugsd.

tPrcHPLCHPLCFtLC

Less than tLess tlEn t

4.75Less llBn I

Rbtercnce:OECAI lllrrEd otAnaty* o,AOAC ffirnatiaret tgth .d. 2Ot2

8Y.

Rey

Regr ,Vo. 0,

LtB .!4 Oo.r.ri6o6:

BY:

Reg|_^b.l,rbnqs

t. IL- R.po.t t FqGn 6 'b

8dI atsEorlE csbt r,.t a p.rD..r. b..O i'bl_ arbarca. a. r6ia,. ttq,.u rrrt ffi,!-un' "dl-'3

sr'.'r 'ftb r!. sorru. o-rt.tlai titidi-i;-dJ'fr E goa e o- u.ao ro !G EirrdErrit <r i... or, .{uv!u IlEd{rocr.Fa...'tata&.d--5-itrirS"r.rn--* crt-iz rL "Ft t.{ n . !. -lilaE eEFr tr Fu.i ;- 6ni. i.i,r-;=;;;E;*,( Fr...y -.,rt d f.r.r Er.,€ o, io. Es*o._ F Posc. slndt !. rr . FElii|.srFrS,r. Lelrert .I t''s'r_ Lh'r-5'h3 {r u6, E d,-e..!. arlt bt ctieE or rr rE(arr-E t.rrtraltc|o.-rt,.<r1063dd.ir!3uhadqr lno crEhng or I' ,.r-*rer r*FE.*t!, o. rfr *_.-, itr;;E po_- lrr^'r r..bre..a

' rEsrr?oa !r dord,.d y{d .,.E s{rrd ia,- -J-a-r-ii}lii6iaEE&.

rr'} htrcaGrr!* rot dt, non Glcor

.r

%%%%

ffi

Appendix 62

INSPECTION AND ACCEPTANCE REPORT

'ffi: Ed#!*EI .,*"" *o'%,

ffiiF'' fr -i'Fff o€PED3sGc,{.?.r

Entity Name : (SDo/Schools) Fund Cluster :

tAR No. :

Date :

Invoice Nr

Supplier :

PO No./Dale :

Requisition ing Office/Dept. :

Responsibi lity Center Code :

Anit Saantitf / Cosl/ Tolal AmounlSlocU Dacription

TOTAL AMOTJNT

l-lt (ptr. speciry quantity)

Supply and/or Property Custodian

Date Received :

ete -verified and found in order as to

Inspection Offi cerllnspection Committee

quantlty and specifications

Date lnspected:

I

III

I

=

SrftlDosr{ c ^rrocfirl{s

Fd soldfl sE M6 *rcrl Frp alc, Fr2D1n ioa 8

IE'B ra!,fr. w IEIl

rat (!l,@ r lOEE)

r(Pt'rlrIlDatr,

lhh Cod |Fre r €O

Dsrl5 + PI-IETII t rr) rlr'ds lP5.) 26r. TOIAT

!4,2118,5€0 @

,50,q-@2,917 3.756,9N 131&:l54_O 113,'t33.@

8.t . City 1,1m LU8,m.m 669.7m.m 16E.3@-m ]2ts7-.s 23aa551.fi1,49t t.6t7,w.@ 939,716.@ 229.19r.m 2.8.42$-@6,ri5 5,65,34b.@ 3116,6.5 @ 93a,65s.@ 237.15r_@ 11,648151.@

rbccr$tB 1Or7a,a4O.m

12,@J@.Q6,3,5,ItL@ !51,166& 3a9,704.@ 19,16,444.@

tt,722 7,!9,6y.@ L.E3#O 453.501-@ 22#,47t.@tt,929 19,35!,12I)rE u,141,aa3.@ 7,7aa,r37.@ o93,6rO

troas 6tY 3Ar2 3,574,1fi-@ 7,\73954.t8 520506.@ 13!517_d)

?n8l 4E,941 92427,52o.@ lo,4:17,0€4.@ 1A21)32.@52,29 56,162N_@ ,Ln9,g.@ 1,9*,W.@6,7/5 7,41,7,N.@ 4,747,925.@ 7,D365-t5.@ 262,111,@ 12153,611.m

S.n frnt. tdo,City

llelqqtY -

2,559 2,aazs2o@ L67a,$3-@ .08,357 @ lD3'2sa.@ 5,067J98.@

tAlO t.A1.qfi\-72t.9n.6

2.175,8!O.OO 5:D910.@ t*241_@ 5.584,447.@r,@r,2@.@ 741.,{I.,.@ 61J01@ 3,037 ,901.s)

t70,t4t ta3,7a,I,32on !65rO,E O 25,o29,r41 .@ 6JaL95L6 ,3J71.89L(DR€bn rl

E it.r* qtr aisfr L1,23t.D150,(D-q'

-47nfr:51 397A4o.@ $,3o4-@,4,591 t5.563,680.00 15.421.692.8 l.75l,ua.m 95r,570.m 45,7@,130.(p

4,164 4,497.12,.@ 2.5$,4U.@ 637,0r2.m 76tt9r-oo 7,ffi,131.@3.899 4.26.6&.@ 7.442"L66-N 595.91'@ 1sor90.@ 7,395,390.m

16,9v 39.884,r20.& 2),157,67A.@ 5,650,902.@ r,428,*) gJ 10,726,74r.@

10.361 11.211,4€O 69)27,1D9

6,fi,87lr3a,680,@

,r(,1,620 @ta7,7s @

19,710,2E0.@9.1,9,6!0.@

,.t 2.9r,5fi 563,oa{r.(D rlr2372.tE 69a7,177 63:ta 3.551,04o@ 2,,61576tu !d1@@ 121.7(,6& 62!2,846 @

9 92.7rb 1,l,5!7,fi-q, 57,114.44,6 1]t.4J.&tb 1J64,9.5-@ 171,16,505.tD

,90,6.OO\7,922 t2tt5,7@-a ,,a75,o91-@ rt21,M.@ a51,2ta.qt 22,636,154.@6,71i 7,2A6.W.@ 4,2!7,lmN 1,026,630.@ 2595!t6.@ 72,71D,\95.@

L,71t 24,943,@.@ r4,v)4391.6 3,53t,119.00 894,970 @ 43922,350@52,554 ,4fi434.q 32951354rO 3,OaO,752-00 2t312n9@ 99,7A1,649.@

5,5r,165.@2,2t9 2,471.t2O.@ 1,4t9,203.@ lto)!7.4n 8t,557.@ 4,L6,097 @4,952 5J4a,t@-@ 3,ro4JOalO 67.655-@ 191563.m 9,402,103 03,515 3,796,20.@ 2,204.,5D 53r,795.6 rl5.98a @| 5.57j.8a&@

12,47 13J293@rD 7,74Aytt u88,326.@ 47fAAt_@,,6

'.@,rmN1,t75.121In n4,D2 @ 195916@ 9,614,956.0O

N. Ecr. 44,7lt-aAo.In 5,969,046 @ 6,afi3v.@ 1,@2.380.@ 76,O9,460 m5,542 5,024,5@.OC 3,a99914.d a54,O46 @ 215955.o() 10,596,416.(D

t,,o1, 4O39t,080 00 7rpt2I'3o.68,t& 8,81921004.981 5,379,4q).@ 3.123,0E7.@ 752,0!'1.@ 192.705.m 9.437.165_@

5]DM zoll! 12)62.O$.@ 12,924J5a6 t.1tt.7E9.m 7g7Afi.@ 39.137.555.m7.W r.195.8&.6 1.855J20,S 452.E80 (l) 114,515 @ 5,520,115.m

13555 \ ,.a.$r.@.@ 8i9a.985 m 2.Or3,915 @ 524,a16(tr!a.013 4,714,o/!n.@ i rr199.rD 1.115395@ 6a58d,O7s @27.* I z,r336EO-0 14,o109az@ 3.41a.9r4.@ 854J22.e 17A74,@2_@

20 lr2, rt ,a1r€rta ,t7-151l,r,6 49,3a1,l'3.q' 12..7ar*.@ 612-301196-OO

4,.815-in29.29172.97 \a512,360-@ 7Blt ,g.@ 1922,75L@58,111 67,75q,W.@ 15,.:,5597 @ 8,490,943.@ 2,2rt8,19A.OO 110.314,65A.@

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