Ahmedabad

Eco- friendly measures adopted

“The Manchester of the East”, Ahmedabad, the city that echoes the historical magnificence of the Independence movement, houses the 3-storeyed ISO 22000:2005 certified, 5S, GMP standardised centralised kitchen of Akshaya Patra. The interim kitchen was established in 2007 and was inaugurated by the then, Chief Minister of Gujarat, Narendra Modi. The permanent kitchen was established in 2013 and was inaugurated in August 2014 by Anandiben Patel, Gujarat Chief Minister, and the occasion was graced by Vasuben Trivedi, Minister of State, Women and Child Development along with other dignitaries. 

  • 518

    Schools

  • 99,135

    Students

  • 4500Kgs

    Rice per Day

  • 2000Ltrs

    Sambar per day

  • 1000Kgs

    Dal per Day

  • 100000Kgs

    Roti per day

Details of the Kitchen

Kitchen Menu and More
  • Anganwadi feeding initiative                 
  • Cookies Distribution
  • Shoes Distribution                       
  • Cultural Celebration like Janmastami Celebration, Navratri Celebration, Ganesh Puja,  etc
  • Various employee engagement activities like sports competition, cultural competition, birthday celebration, get to gather, open house meeting etc                 
  • School Activities like fairs and exhibition, school visit to kitchen, guest visits to school, symbolic feeding
  • Heath camps and check-ups                   
  • Swachata  Abhiyan
  • Trendsetter Award from GIS
  • Chairman’s trophy for presenting best Kaizen PAN India, Akshaya Patra

Narendra Modi

Anandiben Patel

Vasuben Trivedi

Sunil Kumar Dholi

  • Anganwadi feeding;
  • Cookies distribution;
  • Shoes distribution;                       
  • Various employee engagement activities like sports competition, cultural competition, birthday celebration, get-together, open house meeting etc. are conducted;                 
  • School activities like fairs and exhibition, school visit to kitchen, guest visits to school, symbolic feeding are conducted;
  • Heath camps and check-ups;                   
  • Swachh Bharat Abhiyan.

 

Ahmedabad

Ahmedabad

The Akshaya Patra Kitchen

Bhadaj-Santej Road,

Opp. Ahmedabad Dental College,

Santej Village,

Kalol,

Ahmedabad,

Gujarat 380060.
 +91 9999 9999 99 Amarnath +91 9999 9999 99 amar.sharma@akshayapatra.org

KNOW OUR KITCHEN

Kaizen initiatives

  • Tube lights were replaced by halogen LED to conserve energy;
  • New boiler softener has been installed to reduce the boiler water hardness up to 0 ppm which resulted in saving water for steam production;
  • Fully automated rice washing machine has been installed which resulting in better cleaning and hygiene, and reduced manpower;
  • Biogas has been used in seasoning masala, and sukhadi production thereby saving non-renewable energy and cost;
  • Stainless steel cover has been installed at conveyor end to reduce roti wastage thereby saving around 150 kg of roti wastage;  
  • Area-wise energy meter has been installed to calculate energy consumption to save electricity; 
  • Hand-held magnetic stick (rare earth magnet of 10000 gauss capacity) is being used to capture micro-iron particles which may be present in spices and other grocery items;
  • Adulteration kit was installed to check adulteration, if any, in raw material items and spices.

Akshaya Pragathi

Implementing the process of continual improvement by 5S, Kaizen, CIP, PDCA etc

Freshness of the raw materials retained

  • Supplier Quality Management System (SQMS) is implemented to ensure the best is procured
  • Buying only the required amount
  • Storing in the cold room

Sanitisation process for the equipment

Equipment’s are sanitized as per the set SOP, using chlorine tablets and steam.

 

Measures taken to maintain the quality of food

 The quality of the mid-day meals is maintained as per the:

  • Guidelines of FSSAI;
  • HACCP (Hazard analysis and critical control points), GMP, GHP;
  • Food is cooked under strict supervision of qualified food technocrats;
  • Use of SS304 food grade utensils; and
  • Taking feedbacks from the concerned schools on a regular basis.

Eco-friendly methods adopted in the kitchen

  • Bio-gas Plant
  • Effluent Treatment Plant(ETP)
  • LED lightening   

Quality Assurance programme implemented at all stages of Operations— Pre-Production, Production and Post-Production

 The following processes are implemented and adhered to ensure quality:

  • FSMS (Food Safety Management System) to ensure that food does not cause adverse human health effects following the five basic key elements as good practices, PRPs, hazard analysis, HACCP etc.;
  • OPRP (Operational Prerequisite Programmes) that control measures aimed at maintaining a safe and hygienic environment;
  • HACCP (Hazard Analysis Critical Control Points) a preventive approach aiming at food safety from biological, chemical, and physical hazards in production processes and designs measurements to reduce risks to a safe level. It can be implemented at all stages of a food chain, from food production and preparation processes till packing, an distribution.

Raw materials procured through Quality Inspection

Raw materials are procured as per the standards laid down in:

  • FSSAI (Food Safety and Standards Authority of India);
  • Mandate COA (Certificate of Analysis) for oil to understand the components in the oil and the percentage level of the same;
  • MSDS (Material Safety Data Sheets) for housekeeping chemicals that are submitted by vendors as per the guidelines and standards.         

BECOME A VOLUNTEER!!

There are several ways in which we can always help the society progress. It’s relatively easier to support a cause pertaining to the betterment of underprivileged children.
BECOME A VOLUNTEER

The Akshaya Patra Foundation © 2015 Website Designed & Maintenance By Creative Yogi