The Flow of Food, According to ServSafe May 11, 2024 by Brian Klein /18 0 votes, 0 avg 0 The Flow of Food, According to ServSafe 1 / 18 Which of these are part of the path food takes through your operation? Cooking Cooling Holding Serving Storing Receiving Reheating Purchasing Preparation All are correct Wrong! Thats right! You are responsible for protecting the safety of food at every point in this flow. 2 / 18 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? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 3 / 18 What should the manager monitor to keep their guests and operation safe? The entire Flow of Food Supplier food safety practices Neither Both Wrong! Thats right! 4 / 18 Who is responsible for the safety of the food at every point in the Flow of Food? Approved, reputable suppliers The Food Protection Manager Neither Both Wrong! Thats right! 5 / 18 How does a food safety management system prevent foodborne illness? Controlling risks and hazards throughout the Flow of Food By reducing the number of pathogens to a safe level Neither Both Wrong! Thats right! 6 / 18 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 7 / 18 What begins when you buy the food in your operation and ends when you serve it? First-in, First-Out (FIFO) The Flow of Food Neither Both Wrong! Thats right! 8 / 18 Which of these are steps in the path food takes through your operation? Cooking Cooling Holding Serving Storing Receiving Reheating Purchasing Preparation All are correct Wrong! Thats right! You are responsible for protecting the safety of food at every point in this flow. 9 / 18 What are the four main steps in the Flow of Food? Storing Service Receiving Purchasing All are correct Wrong! Thats right! 10 / 18 Which of these are points in the Flow of Food? Cooking Cooling Preparation Holding Purchasing Receiving Reheating Service Storing All are correct Wrong! Thats right! 11 / 18 Which of these are the main four steps and potential additional steps involved with the Flow of Food? Cooking Cooling Preparation Holding Purchasing Receiving Reheating Service Storing All are correct Wrong! Thats right! 12 / 18 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? It’s the path food takes through your operation It starts with purchasing and ends with service Neither Both Wrong! Thats right! The Flow of Food is the path food takes from purchasing, receiving and storage through preparation, cooking, holding, and finally serving. Cooling and reheating food may also be points along the path. 13 / 18 As the manager, what should you be concerned about to keep food safe as it flows through your operation? Preventing cross-contamination Preventing time-temperature abuse Neither Both Wrong! Thats right! 14 / 18 What are some standard methods of food processing? Preparing and serving without cooking (salads, cold sandwiches) Preparing and cooking for same-day service (grilled chicken sandwiches, hamburgers) Preparing, cooking, holding, cooling, reheating, and serving (chili, soup, pasta sauce with meat) Preparing, cooking, holding, cooling, storing, re-heating, and serving (chili, soup, pasta sauce with meat) All are correct Wrong! Thats right! 15 / 18 What point in the Flow of Food has a risk for cross-contamination? There is a risk at every point in the Flow of Food The points where food is vulnerable to attack Neither Both Wrong! Thats right! 16 / 18 What is the path that food takes through your operation called? Receiving and inspecting deliveries The Flow of Food Neither Both Wrong! Thats right! 17 / 18 Which of these steps are part of the Flow of Food? Cooking Holding Cooling Preparing Reheating All are correct Wrong! Thats right! 18 / 18 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? Find and document the potential risks in your operation Identify the hazards and how they can be controlled or eliminated Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
