The food that is sent for distribution is packed into steam sterilized vessels. All the food contact surfaces are of either 304 grade stainless steel or food grade plastic. Great quality norms are followed while delivering the food too. “High quality standards are followed while delivering food to the schools as well. The body of the vehicles is insulated with thermocol to retain the heat inside. The vehicles are water washed with a pressure jet on the previous day, while the cleanliness of the vehicle is again checked before loading the food inside. Stainless steel racks meant for vessels of small, medium and big sizes are laid inside to secure the vessels and prevent spillage. The temperature of the food is checked once more during delivery as well,”says Rangaraju.

The food is kept in the designated space in the schools with lock and key facility and an exhaustive dos and donts list. Every day, the food quality inspection team comprising four people visits the school and collects the feedback from the school staff, children and sometimes parents too. Food quality, quantity, taste and texture are then improvised accordingly.

The TAPF quality inspectors also ensure that the food storage area is kept clean of cobwebs, pests etc. The distribution vessels are cleaned and maintained well. Soap solution is applied as per prescribed solution and the vessels are scrubbed to remove the food remnants that is stuck to the vessels. Then they are washed with plain water under the shower to completely remove the soap applied. Steam sterilization is done before packing the food in the morning.”

A rigorous wash regimen is part of the kitchen process. “Hands should be washed before starting work after breaks and going to the toilet. The same procedure should be repeated when switching between handling of raw material and end product or semi-finished product. After touching face, nose, hair, or any other body part and after sneezing and coughing. Hands, forearms, nails should be washed thoroughly with running water and soap from a dispenser, rinse of any remaining soap with plenty of running water and dry with hand drier. Hands should be disinfected incase of illness or after cleaning duties and in between the operations also,” Rangaraju tells us.