The Midday Meal

Our Kitchen (View Video)

 

 

1. Procurement of Rice :

The Rice is collected from Food Corporation of India go down and sent for warehousing and cleaning

 

 

2. Cleaning of Rice Fumigation :

All rice received from FCI go down is sent for fumigation by Pest Control of India. They use Phosgene gas. This destroys all eggs, larvae and adult worms if present. Cleaning. The fumigated rice is then sent for cleaning processes. Aspiration to lift the light weight particles like dust, husk and powder, De stoning to remove stone particles. Magnetic process to remove any metals. Gravity sieving to remove light weight substances like rat droppings etc. Colour sorting. In this procedure the cleaned rice is processed through a computerized machine. The machine is programmed to select and accept rice of a particular colour and reject the rest. There are sixty cameras in this computerized machine. The cleaned rice comes down from the hopper in sixty channels. Against each channel is one camera. Each grain of rice is photographed by the computerized camera. Rice matching the programmed colour is accepted and comes down on one side where it is collected and filled in hessian / gunny bags and sealed. The rice that does not match the colour code is rejected and comes down on the other side as scrap.

 

 

3. Procurement of ingredients :

Vegetables are purchased fresh every day from wholesale vendors. Spices and other items like Rajma, Channa, Vatana, and Chawli etc are purchased from wholesale merchants. We use Pure Ghee from cow's milk. Only reputed brands are used. Soya in the form of nuggets and flour is added to give necessary calories and proteins.

 

 

4. Water :

Water from Municipal sources and in some centers like Palghar, water from bore wells, is softened and purified before using.

 

 

5. Fuel Piped Natural Gas and LPG :

cylinders are used at the kitchens for the cooking process. In addition, in order to make the cooking process environment friendly and save fuel, solar water heating equipment has been installed in the centers.

 

 

6. Electricity :

Generator sets are installed to assure continuous electric supply wherever necessary.

 

 

7. Cooking is done by Steam :

The water is converted to steam by a culinary steam generator. The steam comes in contact with the ingredients in the double jacketed cauldrons and with this heat the cooking is done. This retains food value of all the nutrients and vitamins of the vegetables and grains.

 

 

 

8. Vessels and Containers :

All vessels and containers used for storage, cooking and delivery are made from food grade Stainless Steel.

 

 

 

9. Packing :

The khichadi is filled and packed in Stainless Steel Containers having a capacity to cater to students in one class room. Along with each container a serving spoon is sent. The spoon is packed in a polythene bag and sealed.

 

 

 

10. Safety The containers :

have a lid with latches.Each container is sealed. The delivery challan says the school should not accept the container if the seal is tampered.

 

 

 

11. Menu :

Different varieties of khichadis are served on different days. Khichadi is a combination of rice, dal and vegetables cooked using different spices in ghee to give a different flavor and taste each day.

 

 

 

12. Recipes :

The recipes are computerized and the quantities of ingredients required for each batch are weighed and measured on electronic scales before being sent in to the kitchen.

 

 

 

13. Cleanliness and hygienic conditions :

of the kitchens The work clothes are freshly laundered every day. Caps and gloves are used during cooking. The standards of cleanliness of the kitchen premises during and after cooking are very high. The place is meticulously cleaned every day.

 

 

 

14. Personal hygiene staff :

At regular intervals medical checkup and HIV tests are carried out. As part of their commitment to providing clean and sanctified food to the children, the cooks abstain from smoking and drinking and do not eat non-vegetarian food. The IFRF kitchen in Mira-Bhayander has received its ISO 9001 certification on April 4, 2006. We are in the process of applying for ISO certification for all our kitchens in Maharashtra

 

 

The Kitchen

'Spanking clean' that is what comes across your mind when you seen the kitchen here, cleanliness personified. Considering that this small centre caters to thousands of meals a day, you still find everything to be arranged in order and hygiene being maintained. The kitchen is ISO certified and follows quality controls and the staff is well trained. The infrastructure is designed such that it is hygienic

 

 

Our Delivery Mechanism

Once the cooked khichadi is packed in the sealed containers, the Assistant Supervisor of the kitchen consults a daily chart of the schools covered under the program and the number of children for whom meals would need to be sent and accordingly prepares a delivery challan which contains the name of the school, the item being sent for the day, the quantity of the item to be served to each student and the total number of students of the school. Depending on the number of students, we are providing Mid Day meals for in a particular school, a dedicated fleet of delivery vans which are specially designed with stainless steel racks, are loaded with the sealed containers for dispatch to the school along with the delivery challan to be signed by the school co-ordinator, a person nominated by the school, after receiving the khichadi and ensuring that the same has not been tampered with. The delivery challan also instructs the school co-ordinator to immediately inform us if there are any complaints in connection with the food delivered. The delivery van then proceeds to the school. The driver of the van is accompanied by a helper who assists him in unloading the containers of food. The containers are delivered to the school co-ordinator who receives the food containers, acknowledges the receipt of the food in good condition by signing a copy of the delivery challan and returning the same to the driver of the van. Subsequently during the lunch hour in the school, the respective class teachers open the seal on the containers and serve the delicious, steaming, nutritious khichadi to the students.

 

 

Complete Kitchen Process explained in detail

State-of-the-Art Process

ISO 9001: 2000 certified kitchens Cost effective processes, from procurement to cooking to logistics Cost of Meal / Day / Child is only Rs. 3.50(7 to 8 cents)

"Found the kitchen most fascinating as it was really clean and hygienic. The process also seemed innovative. The students eating this khichdi every day are truly blessed as they are getting a hygienic and nutritious mid day meal every day -and that too, in plenty".
Mr. Ashwin kumar Poddar
Industrialist.

"Very beautiful facility and wonderful work you are doing".

Alfred Ford
Ford Foundation

Come and Visit us!

Always Welcomes You!

Survey No: 189/3B/3A
Off Bhaktivedanta Swami Marg,
Near D.Y. Patil College,
Near Akurdi Rly Station, Ravet,
Pune - 412101, India

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Programmer - Bilal Inamdar
Email - bilalinamdar@gmail.com
Contact - +919890122212