Order Instructions Discussion Overview   You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may occur in […]

Order Instructions The following Course Outcome is assessed in this assignment.   TH213-2: Determine required sanitary and safety procedures in food and beverage operations.   In a university dining hall and based on FDA, OSHA, and HACCP standards, address the concerns the new chef has when viewing current operations at […]

Order Instructions Assignment Introduction:   Mastery level requires the student to demonstrate “the ability to apply multiculturalism and diversity concepts” (concepts such as personal beliefs and values, the benefits of diverse perspectives, tolerance, etc.) “to bridge cultural differences, and build effective relationships.”   Instructions   Imagine yourself in the role […]

Order Instructions The food industry has many acronyms that make it easier to remember food safety terms and actions to control foodborne illness. Managers must know what safety precautions are necessary.   Food, Acidity, Temperature, Time, Oxygen, and Moisture is often referred to with the acronym FATTOM. Read the scenario […]

Order Instructions According to Palacio & Theis (2016), the single most important prerequisite program for food safety is the personal hygiene of the food and beverage handlers. Room service managers are challenged with ensuring the food safety of delivered meals. Concerns include ensuring appropriate food temperatures are maintained, not only […]