What is Selling and displaying mean in catering cycle A When moving food, maintain temperature range use appropriate equipment and storage procedures B Ensure that deliveries are systematically checked on arrival for damaged packaging or incorrect storage C Follow hygiene procedures, wear PPE separate food items and avoid the danger zone wherever possible D Separate and store appropriately minimise waste and contamination E Using preferred suppliers ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures F Ensure that food is kept according to organisation requirements e g in the correct place, temperature and segregated to reduce possibility of contamination G Use appropriate packaging use correct equipment maintain temperature control H Use organisational procedures to prevent hazardous food during handling correct par cooking, precooking and cook chill steps use appropriate containers What is preparing mean in catering cycle A When moving food, maintain temperature range use appropriate equipment and storage procedures B Ensure that deliveries are systematically checked on arrival for damaged packaging or incorrect storage C Follow hygiene procedures, wear PPE separate food items and avoid the danger zone wherever possible D Separate and store appropriately minimise waste and contamination E Using preferred suppliers ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures F Ensure that food is kept according to organisation requirements e g in the correct place, temperature and segregated to reduce possibility of contamination G Use appropriate packaging use correct equipment maintain temperature control H Use organisational procedures to prevent hazardous food during handling correct par cooking, precooking and cook chill steps use appropriate containers

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What is Selling and displaying mean in catering cycle?

A. When moving food, maintain temperature range; use appropriate equipment and storage procedures
B. Ensure that deliveries are systematically checked on arrival for damaged packaging or incorrect storage
C. Follow hygiene procedures, wear PPE; separate food items and avoid the danger zone wherever possible
D. Separate and store appropriately; minimise waste and contamination
E. Using preferred suppliers; ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures
F. Ensure that food is kept according to organisation requirements e.g. in the correct place, temperature and segregated to reduce possibility of contamination
G. Use appropriate packaging; use correct equipment; maintain temperature control
H. Use organisational procedures to prevent hazardous food during handling; correct par-cooking, precooking and cook-chill steps; use appropriate containers

What is preparing mean in catering cycle?

A. When moving food, maintain temperature range; use appropriate equipment and storage procedures
B. Ensure that deliveries are systematically checked on arrival for damaged packaging or incorrect storage
C. Follow hygiene procedures, wear PPE; separate food items and avoid the danger zone wherever possible
D. Separate and store appropriately; minimise waste and contamination
E. Using preferred suppliers; ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures
F. Ensure that food is kept according to organisation requirements e.g. in the correct place, temperature and segregated to reduce possibility of contamination
G. Use appropriate packaging; use correct equipment; maintain temperature control
H. Use organisational procedures to prevent hazardous food during handling; correct par-cooking, precooking and cook-chill steps; use appropriate containers