Factors to consider during mass production of 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
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