1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute The University of Mississippi.
OH 10-1 Ensuring a Lawful Workplace Human Resources Management and Supervision 1 OH 11-1 1.
Chapter 4 Food Product Flow. Foodservice Organizations, 5th edition Spears & Gregoire ©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458.
To keep food safe throughout the flow of food: Prevent cross-contamination Prevent time-temperature abuse 4-2 The Flow of Food.
Chapter 5 The Flow of Food An Introduction. Objectives: How to prevent cross-contamination How to prevent time-temperature abuse How to use the correct.
8-2 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness Actively controls.
