Food Production Department

Factors to Consider While Planning the Layout of a Food Production Department

The food production department (kitchen) is the heart of a hotel. Its layout must be planned carefully because it directly affects the speed of service, the safety of staff, the hygiene of food, and the cost of operation. A good layout allows work to flow in one direction without criss-crossing, while a poor layout causes delays, accidents, and food contamination. The following factors should be considered while planning the kitchen layout.

1. Menu and Volume of Production The menu decides the type of equipment and the space needed. A kitchen producing only continental dishes needs different equipment from one producing Nepali, Indian, and Chinese food. The expected number of covers (guests to be served) also decides the size of work tables, cooking ranges, and storage areas. For example, a 200-cover hotel restaurant needs a larger hot range and more preparation tables than a 50-cover coffee shop.

2. Space Availability and Shape of the Area The total floor area and its shape (square, rectangular, or L-shaped) limit how the sections can be arranged. A long narrow kitchen suits a straight-line or island layout, while a square kitchen suits an L-shape or U-shape layout. Dead corners and pillars should be avoided or used for storage.

3. Workflow and Sequence of Operations Work must move in a logical sequence: receiving → storing → issuing → preparation → cooking → holding → plating → service → washing up. The layout should follow this "one-way flow" so that clean and dirty work never cross. For example, the vegetable preparation area should be near the store, and the washing area should be at the far end, away from the cooking range.

4. Equipment Selection and Placement Equipment should be placed in the order in which it is used. Heavy equipment such as ranges, ovens, and dishwashers should be placed against walls or in fixed positions, while movable tables give flexibility. Equipment should be grouped by function — all boiling equipment together, all frying equipment together — so that staff do not walk long distances.

5. Aisle and Working Space Adequate aisle width is essential. A minimum of about 1 to 1.2 metres between work tables allows two people to pass or work back-to-back comfortably. Too narrow an aisle causes collisions and accidents; too wide wastes space and increases walking distance.

6. Ventilation, Lighting, and Drainage Kitchens produce heat, smoke, steam, and grease. Exhaust hoods, fresh-air inlets, and adequate lighting (natural and artificial) must be planned. Floors should slope gently towards drains so that water and waste do not collect. Non-slip, grease-resistant flooring is necessary for safety.

7. Hygiene and Sanitation Separate areas should be kept for raw and cooked food, and for clean and dirty utensils. Hand-wash basins must be placed at the entry and near preparation areas. Garbage bins should be kept away from food preparation zones. Walls and surfaces should be smooth and washable.

8. Safety of Staff Layout must keep hot equipment away from walkways, provide clear exits and fire-fighting equipment, and avoid trailing cables and slippery patches. Sharp tools should have designated storage.

9. Supervision and Communication The chef should be able to see the whole kitchen from one point (good sight-lines). The layout should allow easy communication between the preparation, cooking, and service areas, and between the kitchen and the restaurant (often through a hot plate or service window).

10. Flexibility and Future Expansion The layout should allow changes in menu or increase in volume without major rebuilding. Modular equipment and movable counters help in this.

11. Cost and Economy Construction cost, equipment cost, and running cost (labour, fuel, electricity) must be kept in mind. An efficient layout reduces the number of staff needed and saves walking time and energy.

How a Well-Designed Layout Contributes to Workflow Efficiency, Hygiene, and Safety

Workflow efficiency: When sections are arranged in the order of production, food moves forward without turning back. For example, in a straight-line or assembly-line layout, vegetables are washed, cut, cooked, and plated in a single direction. This reduces walking distance, saves time, and allows more covers to be served during peak hours. Grouping similar equipment (all frying pans together) means one cook can handle several dishes at once.

Hygiene: A one-way flow separates clean and dirty operations. If the washing area is placed next to the cooking range, dirty water and utensils can contaminate food. A good layout keeps raw meat preparation away from salad and dessert preparation, and places hand-wash basins and garbage disposal at convenient points. For example, a separate salad section with its own board and basin prevents cross-contamination.

Safety: Wide aisles, non-slip floors, proper drainage, and keeping hot equipment away from walkways reduce burns, slips, and falls. Clear exits and fire equipment placed at reachable points help in emergencies. For example, placing the deep fryer against a wall rather than in the middle of a walkway prevents oil spills and burns.

Conclusion A well-planned food production layout is the result of careful study of the menu, space, equipment, staff movement, hygiene, and safety needs. It ensures smooth workflow, protects the health of guests, and keeps kitchen staff safe, thereby improving the overall efficiency and reputation of the hotel.

(a) Protein

(b) fabric

(c) staff

(d) legal

(e) Adventure

Kitchen safety means preventing accidents such as cuts, burns, slips and fires. The main rules are:

1. Keep floors clean and dry. Wipe spills at once and use anti-slip mats to prevent falls.
2. Handle knives properly. Keep them sharp, carry them with the point down, use a chopping board, and never leave them in a sink of water.
3. Use equipment correctly. Follow instructions and switch off and unplug machines before cleaning; do not use equipment you are not trained for.
4. Take care with heat. Use dry cloths or oven gloves for hot pans, turn pan handles inward, and keep a safe distance from hot oil and steam.
5. Prevent fire. Keep flammable materials away from the flame, switch off gas when not in use, and know the location and use of fire extinguishers and exits.
6. Lift and carry safely. Bend the knees when lifting heavy items, and ask for help with loads.
7. Wear proper uniform. Wear non-slip shoes, apron, cap and, where needed, gloves; avoid loose clothing and jewellery.
8. Store properly. Keep heavy things on lower shelves, label chemicals and store them away from food.
9. Keep a first-aid kit ready and report every accident or injury immediately.
10. Maintain tidiness and discipline. Do not run or play in the kitchen, and keep the workplace clean and uncluttered.

Kitchen (4 marks)

A kitchen is the room or area of a hotel or restaurant where food is prepared, cooked and made ready for service, equipped with cooking, storage and cleaning facilities. It is the heart of the food production department.

Types of kitchen (6 marks)

1. Main (production) kitchen. The central kitchen where major cooking, preparation and mass production of different dishes take place for all outlets.
2. Show or display kitchen. Open to the guest's view, so that guests can watch the chef cook and the food is served fresh, e.g. in a live counter.
3. Satellite kitchen. A small kitchen attached to an outlet, to which food is supplied from the main kitchen and finished for service.
4. Banquet kitchen. A kitchen close to the banquet hall that prepares food in large quantities for functions.
5. Specialty kitchen. Serves a specific cuisine, e.g. Chinese, Indian, Italian or Nepali, with its own equipment and trained chefs.
6. Bakery and pastry kitchen. Prepares bread, cakes, pastries and desserts.
7. Cold kitchen (Garde Manger). Prepares salads, cold cuts, sandwiches and cold buffet items.
8. Staff kitchen (canteen). Prepares meals for hotel employees.
9. Coffee shop kitchen / snack kitchen. Small kitchen for quick snacks and light meals.

(c) Potager

In the classical kitchen brigade, the potager (from potage, meaning soup) is the station chef in charge of the soup section, preparing all soups, broths and often starchy vegetable dishes. The saucier handles sauces and sautéed dishes, the poissonier handles fish and seafood, and the rotisseur handles roasted and grilled meats.

The Food Production Department (the kitchen) is the heart of a hotel's food and beverage operation. Five of its major functions are described below.

1. Menu planning and standardisation The department designs menus for restaurants, banquets, room service and special events, and fixes dishes, portion sizes and selling prices with the F&B Manager. Standard recipe cards make every dish taste the same on every shift. Contribution: guests know what to expect (satisfaction), and standard recipes control food cost (efficiency).

2. Purchasing, receiving and storage of raw materials The kitchen, through the Purchase Department, indents for vegetables, meat, fish, dairy and groceries with quality specifications. Goods received are checked against the order and invoice, then stored at the correct temperature (refrigerated, frozen or dry) using FIFO (first in, first out), with regular stock-taking. Contribution: only fresh, quality material reaches the kitchen, spoilage and shortages are avoided, and food cost stays under control.

3. Food preparation and cooking This is the core function: cutting, cleaning, marinating, cooking and plating dishes as per standard recipe and order. The brigade (Executive Chef, Sous Chef, Chef de Partie, Commis) works as a team. Contribution: hot, well-presented food served on time is the biggest factor in dining satisfaction.

4. Portion control and costing Dishes are served in fixed portions using standard measures, scoops and ladles. The kitchen calculates cost per portion and food cost percentage and compares them with selling price. Contribution: guests get the same quantity every time, and the hotel's profit margin is protected.

5. Hygiene, safety and coordination The kitchen follows HACCP principles and the food safety rules of Nepal's Department of Food Technology and Quality Control: clean work surfaces, sanitised equipment, personal hygiene, proper waste disposal and pest control. It also coordinates with F&B Service (orders and timing), Housekeeping (linen), Stores and Banquet (event menus). Contribution: safe food means no food poisoning or complaints, and coordination avoids delays during peak service.

Overall contribution: Together these functions give the guest good food, in the right quantity, at the right temperature and time, in a clean and safe way, which is guest satisfaction. At the same time, standard recipes, portion control and proper purchasing and storage keep cost and wastage low, and teamwork keeps service fast, which is operational efficiency.

Classical kitchen brigade

The classical brigade system was developed by Auguste Escoffier to organise kitchen staff into a clear chain of command. A simple chart:

                  Executive Chef (Chef de Cuisine)
                                |
                           Sous Chef
                                |
     +------------+-------------+-------------+------------+
     |            |             |             |            |
Chef de Partie  Chef de Partie  Chef de Partie  Chef de Partie  Chef de Partie
 (Saucier)      (Poissonier)    (Rotisseur)     (Legumier)      (Patissier)
     |            |             |             |            |
Commis Chef    Commis Chef   Commis Chef   Commis Chef  Commis Chef
     |            |             |             |            |
Apprentice     Apprentice    Apprentice    Apprentice   Apprentice

Duties of the Executive Chef (Chef de Cuisine)

1. Overall management: heads the whole kitchen and is responsible for production, quality and hygiene.
2. Menu planning: designs menus, standardises recipes and fixes portion sizes and prices with the F&B Manager.
3. Staff supervision: recruits, trains, schedules and disciplines kitchen staff.
4. Cost and inventory control: controls food cost, checks purchases and stores, and minimises wastage and pilferage.
5. Coordination: liaises with F&B service and other departments for smooth service.
6. Quality and hygiene: ensures dishes meet standards of taste and presentation and that safety rules are followed.

Duties of the Sous Chef

1. Deputy to the Executive Chef: assists the Executive Chef and takes charge of the kitchen in his or her absence.
2. Supervision of production: supervises the Chefs de Partie, Commis and Apprentices during preparation and service.
3. Quality checking: checks taste, appearance and portion size of dishes before they leave the kitchen.
4. Scheduling: prepares duty rosters and assigns work.
5. Coordination during service: manages the flow of orders between kitchen and service staff so dishes are dispatched on time.
6. Standards: maintains hygiene, safety and grooming standards daily.

The Garde Manger (cold larder chef) is responsible for preparing cold food items such as salads, sandwiches, cold cuts, pâtés, canapés and cold buffet dishes.

The kitchen cannot work alone; it must coordinate with other departments of the hotel to deliver quality food on time.

Good coordination avoids delays, wastage and misunderstandings, and keeps guests satisfied.

Raising agents (leavening agents) are substances or methods that introduce gas into a dough or batter so that it expands, becomes light, porous and soft during baking. The gas (carbon dioxide, air or steam) is trapped in the gluten or egg structure and expands on heating.

Types of raising agents

1. Biological agent

• Yeast. A living micro-organism that ferments sugar and produces carbon dioxide and alcohol. It needs warmth, moisture and food (sugar). Used in bread, buns, pizza dough and doughnuts.

2. Chemical agents

• Baking powder. A mixture of baking soda, an acid (cream of tartar) and starch. It releases carbon dioxide when wet and heated. Used in cakes, scones and muffins.
• Baking soda (sodium bicarbonate). Releases carbon dioxide when mixed with an acid such as buttermilk, yoghurt or lemon juice. Used in cookies, soda bread and some Nepali sweets.
• Ammonium bicarbonate is used in some biscuits and crisp products.

3. Physical or mechanical agents

• Air. Introduced by sieving flour, creaming fat and sugar, whisking eggs and folding. Used in sponge cakes and meringues.
• Steam. Water turns to steam in the hot oven and makes the product rise, as in choux pastry, puff pastry and Yorkshire pudding.

Culinary is an adjective relating to cooking, the kitchen and the preparation of food. The word comes from the Latin culina, meaning kitchen. Culinary arts is the art, science and craft of preparing, cooking, presenting and serving food in an attractive and tasty way.

Scope of culinary

• Selecting and buying quality raw materials.
• Preparing food with different cooking methods (boiling, frying, grilling, baking, roasting, steaming).
• Making menus, recipes and costing dishes.
• Garnishing and plating of food.
• Applying hygiene, safety and nutrition principles.

Related terms

• Culinarian or chef: a professional cook trained in culinary arts.
• Culinary skills: knife skills, cooking methods, sauces and baking.
• Culinary tourism: travel for the sake of tasting local cuisine.

Importance: it creates variety in food, improves the guest's experience, preserves the cultural food heritage and offers careers in hotels, restaurants, catering, cruise ships and food businesses.

Accompaniments are the sauces, relishes, condiments and side items that are served along with a particular dish to add flavour, moisture, contrast or colour and to complete the dish. Each classic dish has its traditional accompaniment.

Examples

Accompaniments are different from garnishes: a garnish is a decoration on the dish, while an accompaniment is served separately, often in a sauce boat or small dish.

Dressing in food production means finishing a dish or salad with a liquid or semi-liquid preparation that adds flavour, moisture and appearance. A salad dressing is a sauce poured over or tossed with salad to improve its taste, moisture and look.

Common types are:

• Vinaigrette (French dressing): oil and vinegar or lemon juice, with salt and pepper.
• Mayonnaise: an emulsion of egg yolk, oil and vinegar.
• Thousand Island and Russian dressing: mayonnaise-based dressings with tomato and pickle.

Dressing also means preparing poultry, game or fish for cooking by cleaning and trimming it, and filling or stuffing a bird.

In a hotel, dressing also means wearing the prescribed uniform neatly, with clean, ironed clothes, polished shoes and a name badge, so that the employee looks smart and professional before the guests. Good dressing creates a good first impression and improves the image of the hotel.

A balanced diet is a diet that contains all the essential nutrients - carbohydrates, proteins, fats, vitamins, minerals, water and fibre - in the right proportions to meet the body's needs for growth, energy, repair and protection from disease.

Features

• It supplies enough energy (calories) for the person's age, sex, work and health.
• It includes foods from all food groups: cereals, pulses, vegetables, fruits, milk and milk products, meat/fish/eggs, and fats.
• It provides adequate protective foods (fruits and vegetables) for vitamins and minerals.
• It is varied, fresh and properly cooked to keep nutrients.

Importance: It keeps the body healthy, supports growth in children, prevents deficiency diseases (such as anaemia and goitre) and obesity, and increases working ability and resistance to illness.

Factors affecting the diet: age, sex, occupation, climate, health condition (pregnancy, illness) and food habits and religion.

Example of a balanced meal in Nepal: rice (carbohydrate), dal (protein), green vegetables (vitamins, fibre), curd (calcium) and a little ghee or oil (fat).

Cooking is the process of preparing food by applying heat (or sometimes without heat) so that it becomes safe, tasty and easy to eat and digest.

Aims of cooking

• To make food safe for eating by destroying harmful micro-organisms and toxins.
• To make food easy to chew and digest.
• To improve the flavour, taste and aroma of food.
• To improve appearance, colour and texture.

Objectives of cooking

1. To soften the food and make it more digestible and the nutrients easier to absorb.
2. To kill bacteria, parasites and other germs, thus preventing food-borne illness.
3. To develop and enhance the taste, aroma and flavour, making food more appetising.
4. To give variety to the menu by using different methods and combinations.
5. To preserve food for a longer time (for example by boiling, drying).
6. To retain, as far as possible, the nutritive value of the food.
7. To make food attractive to the eye through colour, shape and garnish.

Carbohydrates are organic compounds made of carbon, hydrogen and oxygen (with hydrogen and oxygen usually in the ratio 2:1, as in water) which are the main source of energy for the body. They include sugars, starches and fibre. One gram of carbohydrate gives about 4 kilocalories of energy.

Carbohydrates are the body's main and cheapest source of energy, supplying about 50 to 60 per cent of the daily calorie need.

Functions

1. Provide energy: 1 g gives 4 kcal; glucose is the fuel for the brain, muscles and red blood cells.
2. Spare protein: with enough carbohydrate, protein is used for body-building rather than as energy.
3. Fat metabolism: they help in the proper breakdown of fats.
4. Store energy: extra glucose is stored as glycogen in the liver and muscles, and excess as body fat.
5. Fibre (cellulose): helps in the movement of the intestine and prevents constipation.
6. Add flavour and sweetness to food and help in cooking (thickening, browning).

Sources

• Starches: rice, wheat, maize, millet, potato, sweet potato, bread, noodles and pasta.
• Sugars: sugar, honey, jaggery, sweets and chocolates; fruits (fructose); milk (lactose).
• Fibre: whole grains, pulses, vegetables and fruits.

Personal hygiene is keeping the body clean and healthy; grooming is keeping a neat and smart appearance. For food handlers they are essential to prevent contamination and to give a good image.

Rules of personal hygiene

1. Take a bath daily and use deodorant; keep the body free of odour.
2. Wash hands with soap and water before work, after using the toilet, after touching raw food, hair, nose or garbage, and after smoking.
3. Keep fingernails short, clean and unpolished; do not wear artificial nails.
4. Cover cuts and wounds with a waterproof, coloured bandage; do not handle food when suffering from fever, cough, diarrhoea or skin infection.
5. Do not cough, sneeze, spit, smoke or eat in the food area; use a tissue and wash hands afterwards.
6. Keep teeth and mouth clean; avoid bad breath.
7. Have regular medical check-ups and vaccination.
8. Do not taste food with fingers; use a clean spoon each time.

Rules of grooming

1. Wear a clean, ironed uniform, apron, and clean non-slip closed shoes.
2. Keep hair short or tied back and covered with a cap or hairnet; men should be clean shaven or keep the beard trimmed.
3. Do not wear jewellery, watches or rings (except a plain wedding band) in the kitchen.
4. Use light or no make-up and perfume.
5. Wear the name badge and keep a pleasant look and posture.

Food poisoning is an illness caused by eating food or drinking water that is contaminated with harmful bacteria, viruses, parasites, toxins or chemicals. Symptoms usually appear within a few hours to a few days after eating and include nausea, vomiting, stomach cramps, diarrhoea, fever and weakness.

Types

1. Bacterial: the commonest type, caused by Salmonella, Staphylococcus aureus, Clostridium, E. coli, and Bacillus cereus. It may be an infection (live bacteria) or an intoxication (toxins produced by bacteria).
2. Chemical: caused by pesticides, insecticides, cleaning chemicals or metals such as lead and copper.
3. Natural/plant and animal poisons: poisonous mushrooms, certain fish and green potatoes.
4. Viral and parasitic: such as hepatitis A, norovirus and amoeba.

Foods commonly involved: meat, poultry, eggs, milk and milk products, seafood, cooked rice and ready-to-eat foods kept at room temperature.

Prevention: good personal hygiene, cooking food thoroughly, keeping hot food hot (above 63 degrees C) and cold food cold (below 5 degrees C), and keeping the kitchen clean.

Causes of food poisoning

1. Bacteria and their toxins: Salmonella, Staphylococcus, E. coli and others multiply quickly in warm, moist, protein-rich food.
2. Poor personal hygiene: unwashed hands, infected wounds, coughing or sneezing on food, and food handlers who are ill or are carriers.
3. Cross-contamination: raw food touching cooked food, or common knives, boards and cloths used for both.
4. Improper temperature: keeping food in the danger zone (5 to 63 degrees C), insufficient cooking, improper thawing or reheating.
5. Contaminated water or raw materials: stale, spoiled or unwashed items.
6. Pests and unclean premises: flies, cockroaches, rats, and dirty equipment and surroundings.
7. Chemicals and poisonous substances: pesticides, detergents or poisonous plants accidentally mixed with food.

Control measures

1. Maintain strict personal hygiene; keep sick staff away from food handling and cover wounds.
2. Buy fresh food from reliable sources and check the quality of raw materials.
3. Store raw and cooked foods separately; use FIFO and keep refrigerators at 0-5 degrees C and freezers at -18 degrees C.
4. Cook food thoroughly (core temperature above 75 degrees C), and reheat leftovers properly.
5. Keep hot food hot (above 63 degrees C) and cold food cold.
6. Use separate (colour-coded) boards and knives for raw and cooked items; clean and sanitise equipment.
7. Use safe, potable water and wash fruits and vegetables.
8. Control pests and dispose of waste properly in covered bins.
9. Train staff in food safety and apply HACCP.

"Prevention is better than cure" - most kitchen accidents can be avoided by following simple safety rules.

To prevent cuts

1. Use sharp knives; a blunt knife slips and causes injury.
2. Use the right knife for the right job and a stable, non-slip chopping board.
3. Cut away from the body, and keep the fingers curled (claw grip).
4. Never try to catch a falling knife; let it fall and step back.
5. Carry knives with the point down and keep them by your side; do not walk with them in the crowd.
6. Wash knives separately and never leave them in a sink full of water; store them in a knife rack or block.
7. Handle broken glass and crockery with a brush and pan, and dispose of it in a separate container.
8. Keep guards on slicers and mincers, and switch off and unplug the machine before cleaning.

To prevent burns

1. Use dry oven gloves or thick cloths, never wet ones, to hold hot pots.
2. Turn pan handles inwards, away from the edge of the stove.
3. Lift lids away from the face so that steam does not burn.
4. Do not overfill pans with hot liquid or oil; carry them carefully and warn others ("Hot, behind!").
5. Keep water away from hot oil and never pour water on an oil fire; use a fire blanket or extinguisher.
6. Open ovens and steamers carefully, standing to the side.
7. Keep the floor dry and clean to avoid slipping with hot items.
8. Keep a first aid box in the kitchen: cool a burn under running water for at least 10 minutes and cover cuts with a bandage.

Proteins are complex organic compounds made of carbon, hydrogen, oxygen and nitrogen, built up of smaller units called amino acids. They are known as the "body-building" nutrients. One gram of protein gives 4 kcal of energy.

Types of amino acids

• Essential (cannot be made by the body; must come from food), for example lysine, leucine and tryptophan.
• Non-essential (made by the body).

Classification of protein

• Complete (first-class) proteins: contain all essential amino acids, from animal sources such as milk, eggs, meat, fish; also soybean.
• Incomplete proteins: lack one or more essential amino acids, from plant sources such as pulses, cereals and nuts. Combining them (dal with rice) improves their value.

Functions

1. Growth and repair of body tissues, muscles, skin and hair.
2. Formation of enzymes, hormones and antibodies.
3. Supply of energy when carbohydrate and fat are lacking.
4. Maintains fluid balance and helps in blood clotting.

Sources: milk, curd, cheese, eggs, meat, fish, pulses, soybeans, nuts and oilseeds.

Deficiency: kwashiorkor and marasmus in children, stunted growth and weakness.

A satellite kitchen is a small secondary kitchen, away from the main (production) kitchen, which is set up near the service area to prepare or finish food for a particular outlet or function. It usually receives semi-prepared or cooked food from the main kitchen and carries out only the final cooking, heating, garnishing and plating.

Examples: a kitchen for a banquet hall, poolside bar and grill, a coffee shop or room service pantry.

Advantages

• Faster service, because food is cooked or finished close to the guests.
• Food reaches the guest hot and fresh.
• Reduces the load on the main kitchen and the distance of carrying food.
• Useful for banquets, outdoor catering and where space is limited.

Features: a small area with limited equipment (stove, grill, microwave, hot plate, refrigerator), and a small team of cooks working under the supervision of the main kitchen.

Milk is a nearly complete food as it contains protein (casein, lactalbumin), fat, carbohydrate (lactose), minerals (especially calcium and phosphorus) and vitamins (A, B2, D). It is obtained from the cow, buffalo, goat or yak. Normal milk has about 87 per cent water, 4 per cent fat, 3.5 per cent protein and 5 per cent lactose.

Milk products

• Cream: fat layer of milk, used in desserts and sauces.
• Butter: made by churning cream.
• Ghee: clarified butter, heated until the water has evaporated.
• Curd (yoghurt): milk fermented with lactic acid bacteria.
• Cheese: coagulated milk protein, pressed and ripened, e.g. cheddar, mozzarella, paneer.
• Khoa (mawa): milk reduced by heat, used for sweets.
• Milk powder, condensed milk and ice cream.

Types of milk by treatment: pasteurised, homogenised, UHT, skimmed, toned and evaporated milk.

Uses: in drinks, soups, sauces, bakery, desserts and sweets. Milk is perishable, so it should be stored in the refrigerator at 0 to 5 degrees C and handled hygienically.

Minerals Minerals are inorganic nutrients needed in small quantities for body structure and for regulating body processes. They give no energy.

Water Water makes up about 60 to 70 per cent of the body weight and is essential for life.

Functions

1. Carries nutrients and oxygen in the blood and removes waste through urine and sweat.
2. Regulates body temperature.
3. Helps in digestion and absorption of food.
4. Keeps skin, joints and tissues moist.

Sources: drinking water, tea, milk, juices, fruits and vegetables. An adult needs about 2 to 3 litres a day, and it must be safe and clean.