TAPF’s reach

Akshaya Patra caters to 666 schools in South Bangalore through its two kitchens in Kanakpura Road that was started in 2007 and Rajaji Nagar kitchen that was started in 2001 and feeds 96,0000 children in the government and private aided schools per day. All the menus meet the nutritional values in terms of protien and energy too. About six to seven metric tonnes of rice, two metric tonnes of thuar dhal, five metric tonnes of vegetables are used each day. In addition, curd sourced directly from the diary is given and cold flavored milk (150 ml per child) is provided to the government school children on alternative days.

TAPF staff training

Rangaraju updates us on administration, staff induction and training at TAPF. “The 104 strong production team members are divided between different departments and they supervise the different activities such as pre-processing, cooking, packing, day shift vegetable cutting, washing, raw material movement and so on. All the 270 staff members at Akshaya Patra are well trained in personal and hand hygiene and also in the general hygiene protocol followed in the kitchen. The different areas are equipped with washing stations, disinfectants and hand sanitizers. The staff members are also issued personal protective equipment such as gloves, gum boots, caps and masks. The activities in all the four floors are walkie-talkie controlled. We create the awareness in the beginning and then the staff stick to it throughout their tenure here. People who opt to work here are committed to the service motive and once they join, continue to work for several years with us. The attrition rate is very less.”

In terms of personal hygiene, clean, appropriate and protective clothing should be used. Nails should be properly trimmed, without nail paint and no artificial nails allowed. Use of caps, hand gloves, aprons is enforced when handling food. Head should be covered in hairnet or cap, never kept open. Beard and mustaches must be neat and trimmed and protective cover should be used. Employees must work in clean condition and without noticeable body odour; strong perfumes should not be used as perfume smell may get absorbed in food product. Employees with Diarrhoea, Soar throat running nose, inflammations, open wounds or skin diseases may not work with unpacked food or drinks and should inform their immediate superior. The immediate superior should be informed of all injuries. Each employee shall under go medical check up during joining time and it shall be rechecked every year. Employees shall work in food preparation areas only after getting the medical check up done. No smoking and chewing of tobacco, supari, pan shall occur inside food handling premises. They should also refrain from chewing gum or eating candy during work in a food production area. The employees are allowed to eat and drink in designated areas only.

The processes are supervised and monitored periodically. The supervisors are responsible for the overall functioning of the department in accordance with the laid down procedure.

They are also responsible for planning of master cleaning activities and assigning of cleaning activities. The cleaning schedule and pattern, the schedule and frequency for cleaning of the each of the areas as per the house keeping records are also the supervisor’s responsibilities. The supervisor reviews and changes the master-cleaning schedule every time there is a change in procedures, or equipment. Employee inputs are added in the program during staff meetings. The house keeping supervisor makes random inspection of various areas to ensure that cleanliness levels are maintained at all areas and premises and report to the management.