Title: Trace the flow of food in food systems.
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

Tracing should include

- farm-to-table
- the supply chain

- the effect on high-risk populations
- factors that influence the safety of food
- home vs. food service
- food processing and manufacturing.

Process/Skill Questions:

Thinking

- How would one describe the flow of food in food-service operations?
- What factors influence decisions about food safety?

Communication

- How can food safety throughout the flow of food in food-service operations be ensured?
- How can food producers communicate with food consumers?

Leadership

- What actions should be taken to ensure the safety of food from farm-to-table?
- How can the achievement of goals related to the flow of food in food-service operations be verified?

Management

- What resources are needed to ensure food safety from farm-to-table?
- What criteria are in place to ensure food safety?