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