Vishakhapatnam

Every day after the meals are served, a feedback form is given to the concerned schools. 100% satisfactory feedback was received from Kaparada High School, Mindi School and Aganampoodi School.

Recipes are standardised as per the mid-day meal norms and the feedback received from schools.  

•  Raw materials are procured by considering the samples, certificate of analysis, packaging, Form-e and condition of the    delivery vehicle.
•  Supplier Selection, Supplier Qualification, and Supplier Ratings are done through vendor analysis.

As a part of the improvement programme, many kaizen initiatives have been implemented in the kitchen and a handful of them are as follows: 

• Steam sanitizer is fixed on top of the packing chute to reduce the speed as well as decrease the chances of microbiological contamination; 
• Tap cap is installed for closing the tap tight to prevent instances of any pest entering the tap and falling into the cauldron during cooking; and
• One small tank is placed on the floor as a primary feeding tank. It is connected to the motors that pump liquid fluid to the main feeding tank thereby reducing the risk of potential accidents. 

The methodologies adopted in the kitchen cater to provide the best:
•    Raw materials are selected which has certified the GMP and GHP standards.  
•    The food items are prepared under strict supervision.
•    Feedbacks are taken on regular basis
•    Whenever there are requests for change, it is implemented in the meals supplied after careful consideration.

• Raw materials are procured after thorough quality inspection. Raw materials are procured by considering the samples, certificate of analysis, packaging, Form-E, and delivery timelines; 
• Vendor analysis is done through Supplier Selection, Supplier Qualification, and Supplier Ratings.