THE process of feeding thousands of people in a short time can be daunting, especially if one must adhere to strict standards of hygiene like under the movement control order (MCO).
While frontliners have to adhere to a strict method of food distribution, the kitchens of organisations responsible for preparing, cooking and packing the food have a huge responsibility too.
“There is no time for chit-chat, it’s all about getting the food ready in time because the distribution itself takes at least two hours, ” said Malaysia Telugu Foundation president Datuk R. Kantharao Ackunaidu.
“The key is selecting the right people to carry out tasks such as buying groceries or cooking.
“They must be good at what they do to get the job done, ” he said.
The foundation is taking turns with other organisations such as the Federal Territories Islamic Religious Department (Jawi) to feed communities that are affected by the enhanced MCO in Masjid India, Kuala Lumpur.
Collaborating with Jawi is Restaurant Ali Maju Sdn Bhd, which is also tasked with ensuring that the 1,850 residents of Malayan Mansion and Selangor Mansion are provided meals three times a day.
The restaurant’s owner Datuk Jawahar Ali Taib Khan said they were taking turns to send food to those under quarantine at the KLIA International Hotel and Sunway Hotel, as well as medical staff working at hospitals in Putrajaya, Serdang, Universiti Malaya Medical Centre and the military hospital in Wangsa Maju.
“Kitchen staff and those involved in cooking and packing food have been medically screened and gone for typhoid jabs.
“They also have to wear face masks and gloves throughout to ensure that the SOP is followed, ” he said. — By BAVANI M