ISO Certified Kitchens
Our Kitchen: A beacon of quality
The Akshaya Patra Foundation operates based on a well-crafted module that puts hygiene and quality on top of its priorities. We also believe that eating is not only for nutrition, it is also for taste. We want children to relish what they eat and hence, we prepare a different dish every day to break the monotony.
Let’s see what goes into making every meal completely safe, nutritious and tasty at the same time.
Food Safety Management Systems
Akshaya Patra’s centralised kitchens are equipped to prepare meals for large scale feeding. A strict kitchen process is observed which includes certain mandatory routines to be followed by each member of the kitchen staff. Food Safety Management Systems are implemented in all the kitchens be it centralised or decentralised, in order to handle, prepare and deliver food.
Food Safe Stainless Steel
The cooking in centralised kitchens begins very early in the morning. All kitchens run by the organisation follow a scheduled menu. All cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting boards, knives and other instruments in these units are sanitised before usage every single day. All vessels used in the kitchens are made of food safe stainless steel of 304 Grade which is capable of enduring high levels of temperature for long intervals.
The raw materials that are procured are of the best quality and to ensure this robust Supplier Quality Management System (SQMS) is implemented. This system further consists of a range of examination processes like Supplier Selection, Supplier Qualification, Supplier Rating and so on.
In order to make sure that none of the personal hygiene practises are missed out before the cooking begins, each staff member follows a routine hygiene chart. Daily shower, use of clean uniforms, caps to cover the hair, face masks to cover the mouth and nose area, gloves, gumboots, other protective gears and hand sanitisation are mandatory.
Standardisation of our recipes is an important factor while maintaining high levels of nutrition along with taste. In order to achieve these levels, a well-structured Quality Assurance programme is implemented at all stages of Operations— Pre-Production, Production and Post-Production.
The Quality Control process in the organisation accepts raw materials only after thorough Quality Inspection so as to meet all the requirements of our Raw Material Specifications which are generally adapted from Food Safety Standards Act 2006 (FSSA). Thirteen of the centralised kitchens are ISO certified and the remaining kitchens are in the process of this certification.
Mr. SS Rajamouli and Mr. Shobu Yarlagadda on a tour of our kitchen in Narsingi, Hyderabad on December 11