Team Manager Richard Cregan has to keep his ear to the ground at all times, so he can head off any problems

As general manager F1 operations, it's Richard Cregan's job to ensure all the parts and personnel are on site when they are needed. With more than 80 staff to organise, this could be a logistical nightmare, but, again, good preparation pays dividends. Every team member is issued with a comprehensive event handbook, containing information on every aspect of the race, including details of the circuit, itineraries, daily work schedules, even the appropriate dress code for each day.

The pitwall monitors are installed, ready to relay crucial data whenever the cars are running
A place for everything and everything in its place helps avoid wasting time looking for vital parts

“The team are very familiar with what needs to be done, but having a document that sets it out clearly helps ensure that everyone knows exactly what's going on at any time,” he says. "There are so many things to be considered that we have to do everything we can to reduce the chances of problems arising.” This preventative policy also applies to the well-being of the team members. Most of them have a fitness regime to keep them busy when they're away from the track, and there's always a team doctor on hand.

“It's very important that all the staff are in good physical and mental condition,” says Cregan. “Keeping them fit and healthy helps stop them falling ill while they're away. Multiple time zones, different hotels, recycled air on the flights and the stress of life away from home all take their toll. We try to minimise the chances of complications. This is especially important when so many people are working closely together – if they aren't able to perform on race day, it affects everyone.”

Fresh Produce is Integral to the Team's Smooth Running

To this end eating well and staying properly hydrated are crucial for everyone while they're working. The man responsible for keeping the troops suitably fed and watered is Philip Jochum, along with his two chefs and two service staff.

	Panasonic Toyota Racing personnel and their guests are kept fed and watered by a catering team of five

“Each day, we cook lunch and dinner for all team personnel and any guests,” he says. “We use locally sourced foods where possible, and try to introduce a little regional flavour to the menu. For example, in Bahrain we're cooking some traditional machbous, a type of grouper fish served with rice.”

Finding reliable suppliers in each country isn't always easy, but fresh produce is integral to the team's smooth running.

“They're not fussy eaters, though,” says Jochum. “As long as it's tasty and there's lots of it they're not bothered. Chicken curry and Wiener schnitzel are favourites. They love ice cream, too – at a hot race, we can get through nearly 1000 tubs!”

As well as 100kg of fruit and vegetables, and more than 80kg of meat, Panasonic Toyota Racing munches its way through 20kg of pasta and 15 litres of tomato sauce. Then there's the small matter of 2500 bottles of water and 2000 cans of drink. Racing fuel comes in many forms.