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

QUESTION

DQ 1There 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 2There 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.

 

ANSWER:

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