HOSP 420 Week 6 Assignment (Devry)
1. If you were a food service manager, what would be some of the principles and procedures needed to comply with food safety regulations?
2. Imagine that you are a food service manager working in the kitchen, and one day a local health inspector walks in. What is the proper procedure for guiding a health inspector through a food service establishment?
3. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.
4. What are federal, state, and local regulatory agencies, and what are their main roles in protecting consumers?
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