What type of food service system is likely to face critical control issues due to delivery?

The commissary food service system is particularly susceptible to critical control issues during the delivery process because it relies heavily on centralized food preparation in a large kitchen, from which the food is distributed to multiple locations. This system often involves transporting large quantities of food over potentially varying distances before serving. During the delivery stage, factors such as temperature control become critical, as food must be kept at safe temperatures to prevent foodborne illnesses.

Additionally, the use of shared resources and the potential for cross-contamination during transport can introduce risks that need to be carefully managed. Ensuring that food remains safe during this time requires meticulous planning and monitoring, contributing to the critical control points in a commissary system.

In contrast, the other food service systems—assembly serve, ready prepared, and conventional—typically deal with food closer to the point of service or are structured in ways that minimize the impact of transportation on food safety, which reduces the likelihood of encountering significant control issues during delivery.