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Time left 0.5201 Question 22 201 The planning and organisation of serving and dining areas should aim at preserving food quality done by all the following except: Not yet answered 1 Marked out of 100 7 Flag question 13 O. 14 a. Food should be held for the shortest possible period after preparation to avoid the danger zone Clean handling is important to maintain quality as service points require maximum handling of cooked foods OC. All foods displayed must be guarded against cross infection from customers, among whom it is difficult to identify carriers of infection. All foods displayed must be recorded when received and stored in the storage places 2 d e. The proper choice of holding and service equipment, particularly important for foods held at room temperature