Brief Process Overview
1. Procurement of grain : The Rice is collected from Food Corporation of India store and sent to warehouse

2. Cleaning of grain : Rice is then sent for Sortex where all impurities and foreign particles are removed. The rice returns back to the warehouse, and is issued for re-cleaning before it is sent for cooking. Wheat that comes from FCI is stored in the warehouse, and sent for grinding as an when required for consumption.

3. Storage : The canvas bags containing cleaned grains are stored in warehouse and dispatched to the kitchens as per requirement

4. Procurement of other ingredients : Vegetables are purchased fresh every day from wholesale vendors. Spices and other items like Rajma, Channa, 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.

5. Water : Water from Municipal sources is used.

6. 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 centres.

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

8. Source of heat: 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.

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

10. Packing : The meals are filled and packed and sealed in Stainless Steel Containers. Along with each container a serving spoon is sent. The spoon is packed in a polythene bag and sealed.

11. Safety : The containers have a lid with latches. Each container is sealed. The delivery Chillan says the school should not accept the container if the seal is tampered.

12. Menu : Different varieties of meals are served on different days. A meal is a combination of rice, dal and vegetables cooked using different spices I to give a different flavour and taste each day.

13. 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.

14. 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.

15. Personal hygiene of the kitchen staff: At regular intervals medical check up are carried out. As part of their commitment to providing clean and sanctified food to the children, the cooks abstain from smoking and drinking.

16. Kitchen hygiene : Special pest control treatment is done, on round the clock basis, we have hired PEST Control of India, the best agency in business to manage the most important issues related to the kitchen hygiene.

17. Routine health checkups : Entire kitchen staff undergoes medical tests and checkups on regular basis.