Food Safety: The Flow of Food and Active Managerial Control Systems
The Flow of Food and Active Managerial Control Systems is the second course in the three-part Food Safety training series.
All food handlers, whether they are students or restaurant employees, need to understand the processes involved in the movement of food through an establishment. In this course, Leanne Bradley, an Arkansas Family and Consumer Sciences teacher, discusses the flow of food, as well as the procedures and plans essential to maintaining that flow. She describes, in detail, the flow of food through an establishment and the safety guidelines for each process. Since natural disasters and accidents can happen unexpectedly, disrupting the flow of food, Ms. Bradley also covers crisis management plans for a variety of situations.
This course was recorded at AETN studios in Conway, Arkansas on March 20 and 21, 2018.