Title: Trace the flow of food in food-service operations.
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.

Process/Skill Questions:

Thinking

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

Communication

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

Leadership

- What actions should we take to ensure the safety of food from farm-to-table?
- How do we know if we are achieving goals related to the flow of food in food-service operations?

Management

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