Jaipur, the vibrant historical city that extols the grandeur and splendour of its magnificent past, known by the sobriquet, The Pink City, houses the ISO 22000:2005 certified; 5S and GMP standardised centralised kitchen of The Akshaya Patra Foundation.
Rice per Day
Dal per Day
ECO-FRIENDLY MEASURES ADOPTED IN THE KITCHEN
The raw materials are procured daily and are accepted only after validation from Quality Control department. Standard processes such as FIFO, FEFO, and FSMS are followed in the kitchen.
Perishable vegetables are stored in cold storage and dry rations are stored in house.
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.
The Six Sigma methodology adopted in the kitchen has helped in the reduction of cooking cost: