What are the basic flow-of-food steps a manager monitors for hazards, from start to finish?

The flow of food describes the path food takes through an operation, and a manager monitors each step for hazards: purchasing and receiving (from approved sources, at safe temperatures), storing (proper temperatures and order), preparing (preventing cross-contamination and limiting danger-zone time), cooking (reaching minimum internal temperatures), holding (hot at 135°F+, cold at 41°F or below), cooling (the two-stage rule), reheating (to 165°F for hot holding), and serving (clean utensils, no bare-hand contact with ready-to-eat food). Each step is a place where hazards can be introduced or controlled, which is why HACCP analyzes the entire flow. Understanding the full flow of food helps a manager apply controls everywhere they are needed.