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In this tutorial, Chef Bates introduces ServSafe Chapter 5, focusing on the flow of food, specifically purchasing, receiving, and storage. The chapter emphasizes the importance of using approved suppliers and following proper receiving procedures to ensure food safety and quality. Chef Bates highlights that unsafe food cannot be made safe, so it is crucial to take precautions when accepting deliveries. The chapter is divided into two sections: what to do and how to do it, beginning with recommendations on safe food practices. Proper purchasing and handling are essential to maintain the integrity of food in your operation before it is stored.