List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food:

One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria in the table below to use as a guideline for your staff during service:

Quality indicators

Rack of lamb

Mint crust

Rosemary jus

Appearance and eye appeal

Colour consistency

Moisturecontent

Mouthfeel and eating properties

Platepresentation

Portion size

Shape

Taste

Texture

Sauces

Decorations and garnishes