The Flow of Food, According to ServSafe

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The Flow of Food, According to ServSafe

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Which of these steps are part of the Flow of Food?

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What point in the Flow of Food has a risk for cross-contamination?

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How does a food safety management system prevent foodborne illness?

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When should a manager practice active managerial control?

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What begins when you buy the food in your operation and ends when you serve it?

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Who is responsible for the safety of the food at every point in the Flow of Food?

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Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food?

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Which of these are points in the Flow of Food?

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What are the four main steps in the Flow of Food?

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As the manager, what should you be concerned about to keep food safe as it flows through your operation?

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Which of these are steps in the path food takes through your operation?

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What should the manager monitor to keep their guests and operation safe?

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Which of these are part of the path food takes through your operation?

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According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

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What are some standard methods of food processing?

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Which of these are the main four steps and potential additional steps involved with the Flow of Food?

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What is the path that food takes through your operation called?

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Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food?