Hubli/Hubbali Kitchen

All the cauldrons and other utensils in the kitchen are sanitised by using chlorine water of 150 PPM to remove microbial agents and bacteria.   

• Sterilisation of cauldrons; 
• Standardisation of recipes;
• Quality checking of raw materials before production; 
• Vegetables are chlorine washed;
• Cooking is done in food safe stainless steel of 304 grade utensils that are capable of enduring high temperatures;
• Monitoring cooking temperature throughout the entire cooking process;
• Evaluation of taste and texture of the food at all levels; and
• Feedbacks are collected from schools and attended to on a daily basis.      

• Cleaning of grocery items and chlorination of vegetables;
• Steam sterilisation of vessels and delivery vans;
• Packing of the food in air tight SS 304 vessels and delivery of food in custom-designed insulated delivery vehicles; and
• Periodical testing of cooking water in external lab as per IS 10500:2012.  

As an enormous kitchen with a large number of kitchen staff, the safety management of the kitchen is clearly monitored. A fire evacuation plan has been displayed in the kitchen with written instructions of the steps to be taken in the event of fire as well as the measures to be taken for calling the fire brigade. There is a fire extinguisher kept in the area too. 

Hazards and risk assessment have been done on identified areas and specific measures have been taken to mitigate occurrence of probable risks.

All staff members are provided with personal protective gears such as boots, face masks, hard hats, ear plugs, respirators, gloves, safety harnesses and the like as a precautions and food safety measures.

During pre-production all the utensils are sterilised with hot water, chlorination of vegetables is done to remove microbes and germs, after which they are washed and cleaned. 

During production the cooking temperature is monitored, cooking is done in steam-sterilised vessels. Cooking time, temperature monitoring, equipment’s sterilisation, batch identification are given due importance. 

 After the cooking process, the cooked food is packed in steam sterilised vessels and loaded into delivery vans, after which the entire kitchen is cleaned sparklingly well. 

Firstly, vendor registration is done by taking required documents like FSSAI licence, AGMARK specifications, and history of the vendor.

 Second, the samples of raw materials are sent for lab testing. If the vendor qualifies in the vendor audit, he gets enlisted in the vendor list. 

Third, supplier rating is done based on quality index, food safety index, and delivery index.

Quality inspection of raw materials is done as per FSSAI specification and AGMARK specification.  

Kaizen initiatives are adopted for continuous improvement in the kitchen. Numerous initiatives were implemented in the kitchen such as:             

• Cooking rice with starch instead of draining;                       
• Disposable caps replaced by reusable caps;
• Lid installed in rice and sambar chutes;
• Slope table implemented for vessel washing;
• Elevation of hose pipe for vessel washing;
• Android application implemented for distribution;
• Taste and texture desk installed;
• Improvisation in tomato cutting process;
• Route optimization implemented;
• Waterproof LEDs installed; and 
• Standardization in vehicle body building process.