Guwahati, the largest city in Assam, that is home to the largest number of temples and monuments, where the alluring charisma of epics, puranas and the colonial era slumbers in the beauty of the city’s exquisiteness is located the ISO certified, centralised kitchen of The Akshaya Patra Foundation. The kitchen employs Hygiene Standards as 5S and GMP standards. Established in January 2010, the kitchen was inaugurated by Sri. J.B. Patnaik, Honourable Governor of Assam. Presently, the Guwahati kitchen provides nutritious meals to 47,249 children in 607 schools.
Rice per Day
Dal per Day
Raw materials such as vegetables are stored in cold-storage and the grocery items are stored in containers maintain the FIFO system, where the materials that come first are used first.
The cooking utensils and equipment are sanitised with hot water. Packing vessels are sanitised with steam. The cutting tools and machines are sanitised by chlorination.
LED have been installed replacing tube lights. Also some tin roofs are replaced with transparent sheet for natural light inside premises during day hours.
• Manual and mechanical cleaning of grocery and rice;
• Cooking temperature is maintained as per ISO standards;
• Chlorination of vegetables.
FSMS or ISO 22000:2005 has been set up in the kitchen and it is mainly implemented by FSTL and quality officer. It is used to monitor effectiveness, efficiency, GMP audits, and internal audits. External audits are done to validate the process.
Raw materials are inspected by the quality team as per the required specifications. The raw materials are accepted only if it matches with the standard specifications, else it is rejected.
For grocery item, such as pulses the sample sent from supplier is matched with the original consignment and checked to meet the standard specifications. For spices mostly manufacturing date and expiry date is checked aside from other specific details.
For vegetables, freshness level is checked before procuring.
For grocery item, such as pulses the sample sent from supplier to be matched with original consignment and to match with our specification
For spices mostly exp. Date and mfg. date is checked and other specification mentioned
For vegetables we check for freshness.
The kitchen has planted different plants in the kitchen garden. Proper landscaping has been done.
The energy used for cooking is heat energy. Forms of fuel used are LPG and diesel. LPG is used in gas stoves and Diesel is used in boiler. Quantity of Steam generated for cooking is1 ton.
Vegetables are procured daily. Dry rations are stored in food store room on pellets. Raw vegetables are stored in cold room (5°C) in crates on pellets.
• Machine and manual cleaning of rice;
• Manual cleaning of pulses and grocery items;
• Cold storage of vegetable at 5-degree Celsius;
• Chlorine washing of vegetables.
• Sterilisation of lids;
• Vessel sterilisation;
• Cooking equipment and cookers sterilisation;
• Sterilisation of packing vessels.
• Cleaning of cookers by cleaning agent and high-pressure jet pump;
• Cleaning of floor by cleaning agent and scrubber machine;
• Cleaning of vessels manually by cleaning agents;
• Cleaning of all vehicles after coming from routes;