5 key factors to consider during mass production of food
by Akshaya Patra NGO in India - Akshaya PatraWhen it is about large-scale cooking,
hygiene and cleanliness is a major concern. The Akshaya Patra Foundation, a
mid-day meal NGO in India is a pioneer in using technology for ensuring healthy
and safe meals for children. This NGO began its service since 2000. Over the
years, the Foundation has scaled up its feeding numbers from 1,500 children to
1.75 million children in 2018. Currently, Akshaya Patra is providing meals in
38 locations across 12 states of India, on each school day. Of the total, 36
locations operate centralised kitchens and two locations run decentralised
kitchens.
Running such as a large programme
sustainably and successfully isn’t a trivial task, and Akshaya Patra is
well-aware of it. During the past 17 years of its service, Akshaya Patra has
ensured that only healthy and hygienic meals reach the children each time and
every time. Hence, the Foundation has paid utmost attention to five factors
required during mass production of food in both its centralised kitchen concept
operations and decentralised kitchen format:
1. Quality
assurance of raw materials – Akshaya Patra has adopted Supplier Selection
Management System to ensure that only best quality raw material is used for
cooking meals. This system includes processes such as Supplier Selection,
Supplier Qualification, Supplier Rating and the like. All the raw materials are
inspected thoroughly before procurement based on Raw Material Specifications,
which has been adapted from Food Safety Standards Act 2006 (FSSA). Vegetables
are either procured daily or stored in cold storage. Dry raw materials such as
rice, wheat, spices are stored in designated store rooms. FIFO (First In First
Out) and FEFO (First Expiry First Out) methods are employed to ensure all the
raw materials are fresh.
2. Hygiene
and Cleanliness – This NGO in India
follows a strict and mandatory hygiene and cleanliness process. Each and every
kitchen staff across all kitchens have to mandatorily follow personal hygiene
and food safety measures. All the vegetables are cleaned with potable water and
sanitised before the cutting process. All the cooking equipment like cauldrons,
trolleys, rice chutes and sambar/dal tanks, cutting boards, knives and the like
are sterilised using steam before the cooking process begins. The vessels used
in the kitchens are made of stainless steel of 304 grade that is best for
cooking and handling food.
3. Standard
Process and monitoring – The centralised kitchen concept of Akshaya Patra are
operated based on Standard Operating Processes. Right from procurement of raw
materials till delivery of meals, each stage is monitored closely to ensure
safety of food. All Akshaya Patra kitchens have well-trained cooks and
Production Supervisors to manage and supervise the production. Quality check is
done by designated Quality Officers to ensure food quality is maintained. The
Cooked food is packed in insulated vessels and transported in customised
insulated delivery vehicles to retain freshness of meals. In addition, the NGO
makes use of the GPRS technology to monitor safety and on-time delivery of
meals.
4. Continuous
Improvement – This mid-day meal NGO in India has adopted methods like Kaizen,
Six Sigma, Continual Improvement Projects to enhance its efficiency and
increase productivity. These methods have proved beneficial in reassessment of
existing processes, innovating new processes, and implementing efficient procedures
to enhance operations, maximise production, and benefit more children. The
Foundation is a recipient of Indizen Award, CII National Food Safety Award,
Lean Six Sigma Award, Quality Mark Award, and Asian MAKE Award by CII.
5. Eco-friendly
measures – While taking care in mass production of food, Akshaya Patra is also
aware of the pro-environmental measures it has to observe to safeguard the
ecosystem. Hence, the NGO has adopted green technologies such as biogas plant,
briquette boiler, solar power, and sewage treatment plants in most of its
kitchens. The adoption of these measures has not only helped in reducing carbon
footprint but has positively reduced operational cost too.
In conclusion, as an NGO in India Akshaya
Patra is cognisant about the impact of its service, hence, apart from the
above-mentioned five factors, it also takes all necessary measures and steps to
provide nutritious and safe meals to millions of children across the country.
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Created on Aug 20th 2018 03:59. Viewed 590 times.