Vrindavan, the holy place where Lord Krishna spent his childhood witnesses the massive three-storied kitchen of Akshaya Patra. The kitchen was established in June 2004.
Rice per Day
Dal per Day
Providing Milk Under Ksheera Bhagya Program ( State Government Program )
When food is prepared in huge quantities, retaining the freshness of the raw materials is a 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 spoilt by moisture.
The innumerable number of cauldrons and other utensils in the kitchen are sanitised by using chlorine water of 150 PPM to remove microbial agents and bacteria.
The measures taken to maintain food quality are:
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, cooking is done in steam-sterilised vessels and the cooking temperature is monitored at regular intervals. Cooking time, temperature monitoring, equipment’s sterilisation, batch identification is given due importance.
After the cooking process, the cooked food is packed in stainless steel vessels and loaded into the steam sterilized delivery vans. The kitchen is then cleaned sparklingly well.
First, vendor registration is done by taking required documents like FSSAI licence, AGMARK specifications, and history of the vendor.
The samples of raw materials is sent for lab test. If the vendor qualifies in the vendor audit only then he will be approved in the vendor list.
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.
Akshaya Patra kitchens are always in the process of improvement. Kaizen initiatives are adopted for continuous improvement in the kitchen. Numerous initiatives are implemented in the kitchen such as: