Ordering minimise waste and contamination. (connect to 4)
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Get it written →Ordering minimise waste and contamination. (connect to 4) 2. Receiving separate and store appropriately. (connect 2) 3. Storing ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. (connect to 5) 4. Preparing ensure that deliveries are systematically checked on arrival. (connect to1) 5. Processing. packaging and par-cooking, precooking and cook-chill.(connect to holding 8) 6. Transporting minimise any adverse effects on food. (connect to 6) 7. Selling and displaying ensure that food is stored according to requirements. ( connect to 3) 8. Disposing separate food items and avoid the danger zone
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