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

QUESTION

DQ 1An 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 2Thermometers 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?

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