In West Bengaluru, within the premises of ISKCON temple where Lord Krishna’s manifestation and eternal bliss permeates stands the H.K.Hill kitchen of Akshaya Patra. The two-storeyed ISO 22000:2005 certified, centralised kitchen stands in a radius of 5000 sq. ft. The kitchen was inaugurated on November 2000 by Dr. Murali Manohar Joshi, Union Minister for HRD, Science & Technology.
Schools
Students
Rice per Day
Sambar per day
The Akshaya Patra Foundation
Hare Krishna Hill,
ISKON Temple
WOC Road, Rajajinagar,
Bangalore – 560010
Arun Kumar : 8494918836 Vinay Kumar – Director Operation , Chetan D – State Manager Operation, Arun Kumar - Manager Operation. Arun Kumar : 8494918836 vinay.kumar@akshayapatra.org, chetan.d@akshayapatra.org, arun.k@akshayapatra.org.
Baba Ram Dev in his Letter of Appreciation dated September 2008 “Your example of using advanced technologies in central kitchens to reach children in 5,700 schools is an imaginative approach that has the potential to serve as a model for other countries.”
Ram Nath Kovind in his Letter of Appreciation dated September 2008 “Your example of using advanced technologies in central kitchens to reach children in 5,700 schools is an imaginative approach that has the potential to serve as a model for other countries.”
Feedback forms are distributed to the schools on a daily basis to maintain the quality of food. The feedbacks generally received are positive. The children enjoy the meals served.
One of the feedbacks received from Honagonahatti School is that the meals are good, tasty, nutritious, hygienic & hot.
The raw materials are procured on a daily basis and are stored in the in-house store.
Freshness is retained by storing
Strict adherence to FSMS (Food Safety Management System) as per ISO 22000 standards to ensure food is safe to consume.
Recipes are designed and controlled by Quality Assurance (QA) team, strictly following the mid-day meal guidelines. Feedbacks are collected from schools on a daily basis to maintain the quality of food.
Quality Inspection of raw materials are done as per FSSAI guidelines.
The holistic approach designed to advance the performance of improvement. As part of the programme Kaizen, CI Projects and Six Sigma methodologies are made part of these initiatives.
Akshaya Patra is on the road to continuous improvement. Here are some of the Kaizens implemented in the kitchen: