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In decentralized service, food is:
A.
dished onto trays in a commissary site and then transported to the patient units for service.
B.
dished onto trays from a trayline that is in physical proximity to the production area; trays then are transported to patient units.
C.
transported in bulk to galley kitchens near the patient units where patient trays are assembled.
D.
prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area.