Our kitchens are split as follows; hot kitchen, cold kitchen, special meals kitchen, bakery and vegetable preparation room. There are also separated butcheries for fish, beef and chicken. Our kitchen area has a maximum production capacity of about 10 000 meals per day. Movement from one production area to the other is minimized to reduce cross contamination. Room temperatures of between 16-19 degrees Celsius are maintained always. A cold chain ensures meals move in one direction starting from preparation area to the chillers, then lay-up area and finally to uplift for dispatch. The use of conveyor belts in laying up trays has improved our operations. Prepared food is placed on refrigerated tables, to maintain the cold chain at a temperature of 5 degrees Celsius during tray lay- up. All airline meals are checked in cold rooms before dispatch.