2. THE AKSHAYA PATRA FOUNDATION
AHMEDABAD
Prepared by:-
Abhinav kumar
M.Sc:- IM
AMITY UNIVERSITY
JAIPUR
Mentor:-
Ankit Bhatnagar
3. INTRODUCTION
The Akshaya patra foundation in india – overview
The Akshaya patra foundation Ahmedabad – overview
DETAILED STUDY OF PROJECT
Check nutrition value
Enhance test
New product design
Modified recipie
Feed back
Cost saving
Improve nutrition value
Sampling of food product
7. Key Challenges :
Because of India’s enormous population, this vision was difficult to
Expansion of operations
Management and funding
Maintaining cost efficiencies
Maintaining the Hygiene and Quality with Expans
Site selection
Constant learning and improvement
Challengewith the supply chain
Replicating the model
Addressing the Key Challenges
8. Because of India’s enormous population, this vision was difficult to realize.
• Process Transformation
• Decentralization of Operation
• Incorporation of Automation
• Education the Local Labor
• Leveraging Local Markets
• Public/Private/Non-Government Organization Partnerships
• Transparency and Excellence
Strengthss
9. Fresh supplies.
incoming materials, delivery and
storage with regards.
Standard operating procedures
(SOP’s)
Maintenance of records.
Code of conduct.
Technology to cook food fast.
hygiene
10. NPDC LAB IN AHMEDABAD
Npdc in Akshaya patra foundation
1. Enhance the test
2. Cost saving
3. Nutritional value increase.
4. Research and development ( R & D )
5. The NPDC work in quality, test, cost,
hygienic, nutrition and many more.
6. NPDC is also known as R&D center
7. Provided training to production and
quality team.
NPDC:- NEW PRODUCT DEVELOPMENT CENTRE
11. NPDC IN AKSHAYA PATRA FOUNDATION AHMEDABAD
• NPDC : - New product development centre
• In NPDC a small kitchen with all types of kitchen equipment
• In the NPDC kitchen there are all types of advance equipment are present
for example micro oven, oven, weighing balance which
measure 1g to 5kg etc.
• Where the NPDC team work in pilot trail in kitchen.
Then work on the improvement of 10%. Then trail of
1 cauldron. And then trail of bulk.
• NPDC work in the area of research and development area which is also called R & D center
• In the NPDC lab the all are daily work can be noted down and documented properly in daily
basis.
• NPDC is work with either existing menu or develop a new recipe. In existing menu they
modified the recipe and documented
• NPDC are filled 16 types of form and documented it properly. These form are school
feedbackand location team sensory feedback etc.
12. Process flow diagram of NPDC lab.
1. Receive requirement form operation head of the location. Initiative by NPDC team work on the either
change the product or modified the products.
2. Understand the location requirement and current scenario according design to the new recipe optimize the
existing.
3. Prepare a bom and cooking method of new or optimized recipe.
4. Conduct the pilot trail in NPDC kitchen.
5. Conduct the sensory analysis by the location team and collect the feedback.
6. Review the feedback ok or not ok if ok then goes further more and if not ok then goes to the new product or
optimization.
7. Request for cost estimation from operational head &N V analysis from HO of nutritionist.
8. Review the report of cost estimation and N V analysis.
9. If report is ok then goes to further more process if report is not ok then goes to new product or product
optimization.
10. Request approval from operational head location to conduct trail run of cauldron.
11. Approve ok then goes to further more process. If approve is not ok then goes to new product or product
optimization.
12. Trail run production jointly with quality and production team.
13. Conduct the sensory analysis for trail production by location team. send the trail production to a specific
route to school. With the distribution team support and also to NABL according to the lab for N.V analysis.
14. Review the location feedback and lab report.
15. If report is ok then goes to further more process if report is not ok then goes to new product or product
optimization.
13. 16. Send the review to operational head of the location and request the approval for mass production
17. Approve ok then goes to further more process. If approve is not ok then goes to new product or product optimization
18. If approved conduct mass production jointly with quality and production team.
19. Conduct the sensory analysis for the final product by the location team. Send the product to all the school and collect
the feedback.
20. Review the feedback if any modification required make it accordingly.
21. Provided the executive and ensure the training effectiveness.
22. Create the document for a new or optimized recipe with all relevant details.
23. Handover the document to the operational head.
14. FSQC LAB AHMEDABAD
Akshaya Patra’s Food Safety and Quality Control Laboratory (FSQC
Lab) in Ahmedabad, established in 2015 with support from Tata
Trusts, underwent assessment as per ISO/IEC 17025 standard for
getting accredited by National Board for Testing & Calibration
Laboratories (NABL) in the month of December 2018. After successful
completion of assessment, accredited for ISO/IEC 17025 standard by
NABL-wide certificate number TC-8334 in February 2019.
16. In Gujarat, the first kitchen was started in Gandhinagar in 2007. We
are now in three locations which include Vadodara and Surat. Here is a
photo bank of some of the children from Ahmedabad.
When most of us are fast asleep in the wee hours of the morning,
there are few places bustling with energy. Each day at the strike of 4
a.m., different groups of people at different locations prepped up with
safety and hygiene gears enter into huge kitchen infrastructures. Why?
To prepare ‘meals of hope’ for children studying in government
schools! And, so we call them the ‘Humans of Akshaya Patra.’
Meet some of our passionate members from Ahmedabad kitchen in
Gujarat for whom the only aim is to benefit more and more children
with freshly cooked, nutritious, and hygienic meals on every school day
18. Food making process
• Akshaya Patra Kitchens have adopted Six Sigma
Methodologies
• Quality Assurance during procurement of raw
materials
• Storage, Handling, Preservation of raw materials
• Quality and Safety during cooking
• Food Packing and Transportation
• Post Delivery Process
• Delivery
