Ballari

The different measures that are taken to preserve the quality of the meals are by,

• Process checks 
• Online monitoring by a QA person
• Strict adherence to FSMS, which is implemented as per ISO 22000 STANDARDS
• Pertaining with the mid-day meal guidelines.           

• Bio gas stoves that are smokeless have replaced LPG. The stove has a chamber for burning biomass materials which are used for fuel. There is a mini-fan that is powered by rechargeable batteries and controlled by a regulator which blows air to fan the flames which has reduced the fuel cost to fifty percent 
• Environment, Health & Safety (EHS) compliance certification providing a safe and healthy working environment for the staffs and holding responsibility for preserving the environment       
• STP(recycled water)  is used to water the plants

• Small quantities of vegetables are procured daily and those that are required in bulk are procured twice in a week;
• The raw materials are procured through quality inspection based on Quality Supplier Management (QSM) guidelines;
• Every product will be verified against standard specifications and acceptation/rejections are made accordingly; and
• Acceptance and rejections are noted and shared with the supplier for each item.

The raw materials that are perishable are stored in cold storage below 5 degree Celsius. The raw materials that are non-perishable are stored in the godown in an ambient environment.

A number of kaizen initiatives are adopted in the kitchens. Here are a few kaizens initiated in the kitchen:

Here are a few kaizens initiated in the kitchen:

• The panel board is fully closed leaving no gap for rain water to enter making it completely safe and no cause for earthing;
• Vessel lid stand is purchased to keep all the lids well cleaned and arranged properly in order;
• Garbage collection bin is purchased to keep the garbage together in the bin in one place;
•  Pipelines were fixed so that there is no wastage of water;
•  All raw materials are retained in a safe place that is free of pests.

The different measures that are taken to preserve the quality of the meals are:

• Process checks;
• Continuous monitoring by a Quality Assistant; and

Strict adherence to FSMS, which is implemented as per ISO 22000 standards, along with adherence to the mid-day meal guidelines.

• The procurement department identifies the supplier for each product;                
• Quality department conducts the plant visit to check all requirements pertaining to supplier assessment and evaluation;
• The selected supplier gets included in the approved supplier list;
•  Quality Assistants confirms and approves trial runs; and
•  After 4 trial procurements, purchase department will rate the supplier and update the Quality Assistant. Based on rating, either the supplier will be retained or rejected.                                                                                                                                                       

The quality of the raw materials are inspected through FSSAI (Food Safety and Standards Authority of India), which is responsible for protecting and promoting public health through the regulation and supervision of food safety.

The kitchen equipment are sanitised by pressure jet and steam sterilizing.

The DMAIC cycle is the principal tool that is adopted in the kitchen to drive the six sigma projects. DMAIC methodology to Define, Measure, Analyse, Improve and Control denotes a data-driven improvement cycle for improving, optimizing and stabilizing the processes in the kitchen.

Standardisation of recipes is maintained by submitting feedback forms to the beneficiary schools, each day after the meals are served. This helps in retaining the quality of the food as well as make necessary changes if at all, there are any flaws.