In spite of the fact that Mangaluru is an educational hub and a smart city, there are children in government schools who are drop-outs. Akshaya Patra implements the Mid-Day Meal Scheme in partnership with the Karnataka State Government to serve school lunch to government school students in this city.
The 5S and GMP standardised kitchen established in 2005 stands in a radius of 40 kilometres. The kitchen was inaugurated in May 2006 by Yogesh Bhat, MLA.
Rice per Day
Sambar per day
Freshness is retained through FIFO (First in First Out) and FEFO (First Expiry First Out) methods. As per these methods, those raw materials which are brought first and those which are about to expire are used first to retain the quality and freshness of the raw materials.
Quality officers make sure that the end product is consumable.
Pre-Production: Raw materials are accepted after quality inspection as per Food Safety Standards Act (FSSA) specification.
Production: Inspection is carried out at cooking stages for parameters like - temperature, taste and texture. OPRP’s and CCP’s are monitored.
Post-Production: Packing conditions like proper closing of lids is checked by QA Executives. The inspection of dispatch vehicle is carried out by Packing Supervisor before loading and verified by Quality Assurance Executive. With the help of the production team, the taste and texture of the cooked meal is tested by the Quality Assurance Executive.
When raw materials are received, the vehicle carrying the raw material is inspected by Stores/Quality and recorded in the vehicle inspection report. If condition is found inappropriate, QA rejects the materials and informs purchase team and the supplier. Purchase team takes the necessary action.
The SQMS process covers sub processes like Supplier Selection, Supplier Qualification, and Supplier Rating etc. to ensure that the right and best raw materials are procured.
Quality Control process ensures that raw materials are accepted only after thorough Quality Inspection in order to meet all the requirements of Raw Material Specifications, which is generally taken and adopted from Food Safety Standards Act 2006 (FSSA).
The programme is implemented in the kitchen for sustaining the quality of the mid-day meals through continuous improvement to reach the next level of improvement. As part of the programme, Kaizen and CI Projects are implemented to ensure that every member is part and parcel of these initiatives.
28 Kaizen initiatives have been implemented in the kitchen so far. Here are a few of them: