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    Qms Aagnmnt

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    hari
    The document outlines the process for transporting and serving rice and sambar to school children from the TAPF van. Key steps include: 1. The TAPF van arrives at the school and unloads large rice and sambar containers. 2. The food is then transferred to smaller school containers and quality checks are performed. 3. The containers are carried to the serving hall where children line up in queues. 4. Food is served to each child in the queues until all are empty, then utensils are washed before the TAPF van returns with empty containers.

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    Qms Aagnmnt

    Uploaded by

    hari
    7 views4 pages
    The document outlines the process for transporting and serving rice and sambar to school children from the TAPF van. Key steps include: 1. The TAPF van arrives at the school and unloads large rice and sambar containers. 2. The food is then transferred to smaller school containers and quality checks are performed. 3. The containers are carried to the serving hall where children line up in queues. 4. Food is served to each child in the queues until all are empty, then utensils are washed before the TAPF van returns with empty containers.

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    qms aagnmnt

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    The document outlines the process for transporting and serving rice and sambar to school children from the TAPF van. Key steps include: 1. The TAPF van arrives at the school and unloads large rice and sambar containers. 2. The food is then transferred to smaller school containers and quality checks are performed. 3. The containers are carried to the serving hall where children line up in queues. 4. Food is served to each child in the queues until all are empty, then utensils are washed before the TAPF van returns with empty containers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    7 views4 pages

    Qms Aagnmnt

    Uploaded by

    hari
    The document outlines the process for transporting and serving rice and sambar to school children from the TAPF van. Key steps include: 1. The TAPF van arrives at the school and unloads large rice and sambar containers. 2. The food is then transferred to smaller school containers and quality checks are performed. 3. The containers are carried to the serving hall where children line up in queues. 4. Food is served to each child in the queues until all are empty, then utensils are washed before the TAPF van returns with empty containers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 4

    Q1

    Transfer Rice from TAPF Transfer Rice from TAPF


    Rice Container to Smaller Sambar Container to Smaller
    School Rice container A School sambhar container A
    START Unload TAPF Quality Checks Carry TAPF Rice and
    Unload TAPF Sambhar container
    TAPF VAN reaches School Rice Sambar like Temp
    container Measurement to serving hall Transfer Rice from TAPF Transfer Rice from TAPF
    container Rice Container to Smaller Sambar Container to Smaller
    School Rice container B School sambhar container B A

    TAPF van goes to Transfer Rice from TAPF Transfer Rice from TAPF
    Next school Rice Container to Smaller Sambar Container to Smaller
    School Rice container C School sambhar container C

    Transfer Rice from TAPF Transfer Rice from TAPF


    Rice Container to Smaller Sambar Container to Smaller
    School Rice container X School sambhar container X
    Q1
    No

    Serve Rice to Serve Sambhar to Yes


    child in Queue A child in Queue A Queue Empty?

    Carry School Carry School


    A Rice containers Sambar
    No
    A-X to the containers A-X Serve Rice to Serve Sambhar to Yes
    ‘Start’ of the to the ‘Start’ of child in Queue B Queue Empty? Wash Utensils
    child in Queue B
    Queues A-X the Queues A-X including TAPF

    No
    Rice and B
    Sambar
    Children Lined Serve Rice to Serve Sambhar to Yes containers
    up with School child in Queue C child in Queue C Queue Empty?
    plates in
    Queues A-X TAPF Van
    No Arrives to take
    back Containers
    Serve Rice to Serve Sambhar to Yes
    child in Queue X child in Queue X Queue Empty?

    Give Quality Carry TAPF Rice Load TAPF Rice


    Give Next Day’s Carry TAPF Load TAPF Sambar END
    B feedback report to requirement report container to
    Van
    container to Sambar container container to Van TAPF VAN leaves
    TAPF driver to TAPF driver Van to Van School with empty
    containers
    Q4
    Method Man Material

    Automation Level Proper Hygiene and Safety Training Freshness of Vegetables

    Implementation of First-In First out Screening of Age of other Raw Materials


    Hygiene and Safety Communication
    Planned production ( especially in among Employees
    Quality of Water used for cooking
    secondary kitchens)
    Dress quality and Maintenance
    Use of materials which get naturally spoilt fast ( eg Curd)
    SOP & Clarity in SOP Tracking of Employee Health
    Cleanliness of vessels
    Motivation and vigilance among
    Closed Lid Cooking employees
    Manpower quantity
    Food Quality
    Hygiene
    Maintenance Pest control at kitchens
    Location Food Hygiene and Safety policy
    Light control at kitchens
    Hygiene of associated tools
    Temperature control at kitchens Efficiency of Food Hygiene and
    Adequacy of machines safety Team
    Hygiene of Distribution Vehicles Ventilation control at kitchens
    Commitment to Food safety and
    Dust control at kitchens Hygiene development
    Hygiene while Handling of TAPF vessels

    Hygiene while Handling of vessels belonging Cleanliness of Special incentives to employees for good
    to school Distribution/Serving site Hygiene practices

    Proper closing of containers before transport Unplanned leaves of man power Considering Hygiene as a Key performance
    Indicator(KPI)
    Machine &
    Equipment Environment Management
    Centralized Hub at
    headquarters( Decision Centre)
    Secondary Hubs
    (Localised kitchen)
    Spokes(Schools)

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