Receiving Food Safety
What criteria would you use for receiving and accepting different categories of food safely, including refrigerated, frozen, dry, canned, ROP, and hot foods? How does federal law affect the way you accept food for your operation?
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Cross Contamination
How can cross contamination be prevented in your establishment? What is the best course of action if you were a restaurant manager and cross contamination occurred in your establishment? Should authorities be notified if you have cross contamination?
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The Flow of Food
A definition of the flow of food and a description of why understanding it is important.
A description of the flow of food through purchasing, receiving, and storage.
A description of the management system for dealing with the flow of food from purchasing through storage.
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