food supply issues


adequate volumes

no substances intended to be harmful

no re-processing of items to an earlier point in the chain, straight through from land area to final consumption

no extended time delays at any point in the chain

levels of salt, sugar, fats etc.



ideal preparation

hot food served at 85oC

hot drinks served at 85oC

food cooked in a humidity controlled oven, 15% hum.

items held on location for a few days maximum


