Devry HOSP420 Week 1,2,3 & 4 Discussion DQ 1 & DQ 2 Latest 2015 November

QUESTION

Devry HOSP420 Week 1 Discussion DQ 1
& DQ 2 Latest 2015 November

DQ 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?

DQ 2

What does FAT TOM stand for? How is it used in a food service to
reduce the risk of foodborne illness?

Devry HOSP420 Week 2 Discussion DQ 1
& DQ 2 Latest 2015 November
DQ 1

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.

DQ 2

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.

Devry HOSP420 Week 3 Discussion DQ 1
& DQ 2 Latest 2015 November
DQ 1

An example of consumable foods that are sensitive to rough
treatment and time abuse are fish and shellfish. That said, it is important to
discuss the acceptance or rejection standards for fish and shellfish. Please do
so. If the receiving department in a large hotel resort complex was one of the
departments you managed, how you would train your new receiving clerk about the
receiving and inspection of fish and shellfish? Thereafter, how would you
assess what they have learned, and why is it important to do this in a
continuous manner?

DQ 2

Thermometers play a role in the kitchen to reduce the possibility
of the contamination of food products and possible food poisoning outbreaks.
Please identify some potential situations in which the thermometer would be
useful in this case. Why is it mandatory to use them? In addition to this, what
steps would you use to sanitize thermometers?

Devry HOSP420 Week 4 Discussion DQ 1
& DQ 2 Latest 2015 November

DQ 1

Conduct some research about the health requirements for the state
in which you live. What certification(s) are required or recommended by your
state or local authorities? Describe the process to obtain certification. Is
this a federal mandate or controlled by your state or local health department?

DQ 2

Let’s look at one type of service that may require some special
consideration. If you were an owner of a catering business and had several
outdoor catering events this weekend, what instructions and systems would you
put into place for these outdoor catering events? Explain your plan.

ANSWER:

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