Our Kitchens and Processes

We established our first kitchen in Bangalore in the year 2000. As the demand for our feeding programmes increased, we set up kitchens in various places across India. Currently, we are operating our kitchens at 72 locations in 16 states and 2 Union Territories of India.

Our kitchens have the capacity to undertake large-scale feeding, typically up to 100,000 meals a day, whilst ensuring safe handling, preparation and delivery of the food. These world-class manufacturing facilities have been featured in the popular television series ‘Mega Kitchens’, which aired on the National Geographic Channel.

We use state-of-the-art technology and maintain the highest levels of hygiene in our ISO-certified kitchens. We have installed automated equipment for large-scale cooking and established policies to ensure food safety. All the cooking equipment are of stainless steel 304 food-grade material and are sterilised using steam before the cooking process begins.

We use specially designed and customised transport vehicles that provide optimal storage and minimal spillage to ensure the safe delivery of the food. Methods like logistic charting for route optimisation and GPRS are used to track the delivery vehicles for safety and on-time delivery.

In case of emergency feeding, our staff members are well-trained to set up a temporary kitchen within a few hours and commence the food relief efforts.

We adhere to the following systematic processes to ensure that the meals served are of the highest quality.

Food Safety & Quality Management

Incoming Quality Assurance:

  • Raw materials comply to FSSAI & Agmark standards
  • Grains used for cooking will be cleaned following a stringent process to adhere to Food Safety
  • Water used for cooking will meet BIS10500 standards to ensure food safety

Process Quality Assurance:

  • Selection of suitable suppliers to procure materials – adherence to Supplier Quality Management (SQM) procedures
  • GMP compliance which improves Food Safety
  • Vessel Washing Machines are utilised to improve quality of cleaning
  • Pest control is conducted on regular basis to avoid food safety hazards and contamination
  • Implementation of lean management tools to mistake – proof, reduce wastages, and make the flow smooth in various processes

Quality Management System:

  • Continuous monitoring and evaluation of quality will be done
  • Adherence to standard quality practices to ensure that quality criteria are met
  • Qualified professionals will be hired to monitor and assess the food quality
  • Quality management practices (QMS) will be strictly followed
  • All cooking and pre-processing equipment will have stainless steel surfaces to improve cleanliness and ensure compliance to food safety and management standards (FSMS)
  • Food safety trainings and modules are developed for optimum implementation of safety norms.
  • Containers will be air dried after washing and sanitization.

Distribution

  • Once the food is prepared, the temperature and consistency will be checked before filling in the containers to ensure that hot meals are served to the beneficiaries. The containers will be sealed to avoid leakage and spillage.
  • Custom-designed vehicles that provide optimal storage and minimal spillage will be used to ensure the safe delivery of the food to various locations.