-Local, fresh vegetables are procured on a daily basis. We follow FIFO and FEFO methods when issuing raw materials for production in order to identify, store and retrieve raw materials in a manner that reduces waste
-Vegetables are sorted, cleaned and sanitized before the cutting process
-Ready-to-cook vegetables are frozen to retain freshness
-Rice is machine-cleaned and washed thoroughly
-Utilization of raw materials occurs only after a thorough inspection, adapted from the Indian Government’s Food Safety Standards Act of 2006 (FSSA)
-Grains and spices are sourced through central procurement teams, to ensure cost effectiveness
-75 quality checks prior to, during and after the cooking process occur to ensure hygiene, quality of service and taste
– Food is at an optimum 65 degrees when it is served to the children. There is a direct correlation between the temperature of the meal and consumption – the hotter the meal, the higher the consumption.
-Cuisine is catered to the local palate, making it more appealing to children. For example, North Indian cuisine is roti-based and South Indian cuisine is rice-based
-Menus are repeated every month
-Thousands of tons of spices, grains, and vegetables go into the cooking process
-We follow Good Manufacturing Practices (GMP) and are subject to monthly inspections
-Kitchens employ gravity flow mechanisms and fresh fruits & vegetables are processed via high-speed, mechanized cutters on conveyor belts, to minimize the need for human handling
-We provide pamphlets to all schools to raise awareness of food safety and hygiene
-We use stainless steel 304 grade vessels that are steam-sterilized to pack the food prior to being transported
-Vehicles use a puffed body to reduce temperature loss and a honeycomb structure to hold vessels upright, to retain freshness
-Logistic charting for route optimization
-GPRS to track delivery vehicles for safety and on-time delivery
-Our specialized, GPS-equipped vehicles are heat and dust insulated, ensuring food arrives hot and fresh
-Each vehicle successfully delivers over 150,000 meals in 6 hours, daily
–We receive feedback from schools on a daily basis
-Quality Officers review feedback and initiate appropriate improvement actions
To know more about the cost of funding a kitchen, please contact us at Kitchens@apusa.org.
We currently have 53 kitchens in the pipeline! To help us achieve our goal of serving 5 billion meals by 2025, please donate at Kitchens@apusa.org.