HK Hill, Bengaluru

The Rajajinagar / H.K.Hill Kitchen of Akshaya Patra

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.

  • 555

    Schools

  • 65,877

    Students

  • 20900Kgs

    Rice per Day

  • 18300Ltrs

    Sambar per day

Details of the Kitchen

Kitchen Menu and More

Eco- friendly measures adopted in the kitchen

Dr. Daljit Singh Cheema, Education Minister, Punjab

Dr. Murali Manohar Joshi, Union Minister for HRD, Science & Technology

  1. Serving Meals to BBMP colleges, Corporation nursery schools, private-aided schools, and Central rehabilitation centres (CRC);
  2. Distribution of 7500 hygiene kits to Government school students;
  3. Planting saplings on World Environment Day;
  4. Blood Donors Camp on Blood Donation Day;
  5. Scholarship for meritorious students; and
  6. Organising Teachers Day programme.

HK Hill, Bengaluru

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.”

Baba Ram Dev

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.”

Ram Nath Kovind

KNOW OUR KITCHEN

Feedback

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.

Procurement of raw materials

The raw materials are procured on a daily basis and are stored in the in-house store.  

Freshness of the raw materials retained

Freshness is retained by storing

  • Perishable items in cold storage below 4° C; and
  • Non-perishable raw materials stored in an ambient temperature in godown.

Sanitization process for the equipment

  • Steam and hot water sterilization;      
  • Pressure jet and steam sterilizing.

Measures taken to maintain the quality of the food

Strict adherence to FSMS  (Food Safety Management System) as per ISO 22000 standards to ensure food is safe to consume.      

Standardization of the recipes maintained

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.

Requirements for quality inspection of raw materials

Quality Inspection of raw materials are done as per FSSAI guidelines.

Akshaya Pragathi

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.

 

Kaizen initiatives

Akshaya Patra is on the road to continuous improvement. Here are some of the Kaizens implemented in the kitchen:

  • The windows with mesh are replaced by sliding doors to prevent dust;
  • Exhaust fans were fixed to remove excess steam accumulation in the kitchen;
  • Tarpaulin curtains were fixed to cover rice bags from getting wet during cleaning;
  • Drainages were closed with hand held stainless steel plates;
  • The valves of the pipes are fixed vertically as against earlier horizontal position. This has reduced pressure on the valves thereby preventing water leakage;
  • Stainless Steel stand was placed to arrange the utensils thus utilizing space;
  • Exhaust fans were fixed for proper ventilation, to reduce moisture level, and decrease bad odour;
  • Fabricated oil funnel is being used for transferring oil into vessels preventing spillage; and
  • Dal is soaked before cooking thereby reducing time and energy consumption during cooking.

 

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