HOSP420 Discussions Week 2

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HOSP420 Discussions Week 2
There will be times in our managerial career when we will have to make a decision to send an employee

 

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HOSP420 Discussions Week 2

HOSP420 Discussions Week 2

All Students Posts 71 Pages 

The Food Handlers and Hygiene – 39 Pages 

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. As a manager it is vital that our employees come to work to work clean and in proper uniform.  What can the “work uniform” consist of? How would you manage the personal hygiene of employees in a restaurant or food service operation? What policies would you establish?…

Hygiene and Types of Contaminants – 32 Pages 

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. What are some foods associated with allergies? Have you noticed that many ingredient labels mention the presence of food allergies?  Is this a good thing? What are symptoms of an allergic reaction? What should you do if you suspect that someone in your facility has been affected by a food allergy?…