devry hosp420 week 1 and week 2 discussions spring 2015
Question # 00097666
Posted By:
Updated on: 08/28/2015 11:49 AM Due on: 09/12/2015
week 1
A restaurant that has a foodborne illness situation may have some rough consequences. What could be the cost associated with a foodborne illness incident to a food service establishment?
What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?
There will be times in our managerial career when we will have to make a decision to send an employee home or restrict him/her from working with food due to certain circumstances that may be hazardous to food sanitation. Explain the criteria for excluding an employee from your food service operation and restricting him/her from working around food.
There are various types of contaminants that can cause food poisoning. Identify the three main types of contaminants and provide examples related to each of these contaminants.
Potential Restaurant Incidents (graded) |
Foodborne Illness/Unsafe Food (graded) |
week 2
he Food Handlers and Hygiene (graded) |
Types of Contaminants (graded) |
-
Rating:
/5
Solution: devry hosp420 week 1 and week 2 discussions spring 2015