During on-site investigation, what diagram should be prepared?

• A. Diagram the floor plan
• B. Diagram the flow of customers
• C. Diagram the flow of operations
• D. Diagram the menu layout

Answer: (C)

When inspecting a facility, map out the flow of operations—the sequence of tasks from receiving through storage, preparation, cooking, cooling, hot or cold holding, service, and disposal. This diagram shows not just where things are, but how work actually moves through the kitchen, who does each step, and what equipment is used along the way. The goal is to visualize how food travels and where hazards could arise, so you can place controls, sanitation steps, and validation points at the right points in the process.

This type of diagram helps you spot cross-contamination risks (like raw to ready-to-eat transfers), temperature abuse opportunities, and gaps in cleaning and handwashing steps. It’s more dynamic for safety planning than a floor plan, which only shows physical layout; it’s more about how work is done than where customers go, which is what diagramming the flow of customers would focus on. It’s also different from diagramming the menu layout, which centers on dishes rather than the operational steps that affect safety.