Hubballi, the nostalgic city that contemplates the splendour of historic monuments and temples witnesses the colossal three-storied centralised kitchen of Akshaya Patra. On July 2004, the city was venerated with the first mega-kitchen equipped with advanced technology that served as a model for the later Akshaya Patra kitchens.
Rice per Day
Sambar per day
Providing milk under Ksheera Bhagya Scheme (Karnataka State Government Scheme)
When food is prepared in huge quantities, retaining freshness of the raw materials is an important task. The raw materials are purchased as per the requirement, thrice in a week and are retained in dry stores so that they would not be spoiled by moisture.
All the cauldrons and other utensils in the kitchen are sanitised by using chlorine water of 150 PPM to remove microbial agents and bacteria.
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: