The Akshaya Patra Foundation provides mid-day
meal to millions of children through its kitchens in 24 locations and 10 states
in India. The cooking process is conducted in two kinds of kitchen unit:
Centralised kitchen and decentralised kitchen. These Akshaya Patra Kitchens
have adopted Six Sigma Methodologies.
The centralised kitchens of Akshaya Patra are
large kitchen units that generally have the capacity to cook up to 100,000
meals. These kitchens serve a number of schools located around the unit. To
ensure hygiene and safety these kitchen are automated. Akshaya Patra
decentralised kitchens are the ideal solution to cook and serve children in
locations with difficult geographical terrain and improper road connectivity.
The Women Self-Help Groups (SHGs) under the regulation and supervision of The
Akshaya Patra Foundation’s kitchen process and operations module run these
decentralised kitchens.
All kitchens run by The Akshaya Patra
Foundation follow a planned menu. The Akshaya Patra centralised
kitchens are
equipped with cauldrons, trolleys, rice chutes, dal/sambar tanks, cutting
boards, knives and other similar equipment. The menu caters to the specific
locale palates of the regions where food is served. The kitchens in North India
are equipped with rice cauldrons and dal cauldrons. As roti is an integral part
of the North Indian meal, the kitchens are equipped with roti making machines.
The kitchens in South India are equipped with rice and sambar cauldrons.
Several measures, rules and regulations and
standard procedures are meticulously observed continuously to ensure that
children get the best food every day. There are quality assurance procedures
during procurement of raw materials, standards in Storage, Handling,
Preservation of raw materials, rules and regulations to ensure quality and
safety during cooking, standards measures in food packing and transportation,
steps in delivery and post-delivery and continual improvement methods.
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