Devry HOSP420 Week 1 Discussion DQ 1 & DQ 2 Latest 2015 November
QUESTION
DQ 1A 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 2What does FAT TOM stand for? How is it used in a food service to reduce the risk of foodborne illness?
ANSWER:
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