2. Beginning of cooking process.(Collection of vegetables)

3. Chopping of vegetables.

4. Vegetables ready to be cooked.

5. Preparing the species for a tasty food.

7. All ingredients are ready to be cooked.

8. Final preparation for cooking.

9. Setting the dinning.

10. Food prepared to be served.

11. “READY TO COOK”food.

14. Final food prepration.

15. Preparation of golgappe.

16. Golgappe ready to be served.

18. Proper arrangements of goods in a shop.

20. Preservation of food with care to maintain hygiene.

23. Mineral water used for cooking purpose.

24. Caps worn by the workers.

25. Proper packing of food to prevent from bacterial infections.

28. Proper refrigeration.

29. Proper dumping of waste.
USE ME

30. Paper bags used to maintain a safe and healthy
environment.

39. Well managed and cleaned sitting arrangement for
eating food.
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