When designing a food service facility, what is the correct workflow sequence to prevent cross-contamination?

Question

Accepted Answer

A: Receiving → Storage → Preparation → Cooking → Holding → Serving. Per ServSafe Chapter 10, the proper workflow sequence is receiving → storage → prep → cooking → holding → serving. This design prevents cross-contamination by ensuring food flows in one direction without paths that could allow contamination.

When designing a food service facility, what is the correct workflow sequence to prevent cross-contamination?

South Carolina ServSafe Safe Facilities Test Info