The Flow of Food, According to ServSafe

/18
0 votes, 0 avg
0

The Flow of Food, According to ServSafe

1 / 18

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

2 / 18

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

3 / 18

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

4 / 18

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

5 / 18

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

6 / 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?

7 / 18

How does a food safety management system prevent foodborne illness?

8 / 18

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

9 / 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?

10 / 18

What are some standard methods of food processing?

11 / 18

Which of these are points in the Flow of Food?

12 / 18

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

13 / 18

When should a manager practice active managerial control?

14 / 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?

15 / 18

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

16 / 18

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

17 / 18

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

18 / 18

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