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HOSP 420 DeVry Complete Week Homework Assignment
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HOSP 420 DeVry Complete Week Assignments Package
HOSP 420 DeVry Week 1 Homework Assignment
Chapter 1: Keeping Food Safe
Chapter 2: Understanding the Micro world
Answer the following six question
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Answer the following six questions. Responses should be between 300 and 600 words for each set of questions.
As a food service professional, how would you go ahead and determine evidence of a foodborne illness outbreak? Should we identify potential hazards to food safety?
What are some associated costs with outbreaks? Where can we find out more information to prevent this from affecting our establishment?
Certain people (demographics) may be affected stronger, or be in high risk for acquiring a foodborne illnesses. Please identify all people that fall in this category and why they are part of this list.
What does FAT TOM stand for? What are some of the factors that allow food microorganisms grow?
What are the four types of pathogens that are a threat to our industry and are major causes of foodborne illnesses?
Toxins are a major part of the overall foodborne illness situation. What are some common ones that we should be aware of and why?
Formatting and Writing
A quality paper will be free of spelling, punctuation, and grammatical errors. Sentences and paragraphs will be clear, concise, and factually correct. APA formatting is followed.
A quality paper will have significant scope and depth of analysis/research to support any statements. A quality paper will employ sound use of reasoning and logic to reinforce conclusions, and opinions must be supported. All key elements of the assignment are covered in a substantive way. Word count is met. Major points are stated clearly, are supported by specific details (examples or analysis), and are organized logically. The paper links theory to relevant examples and uses the vocabulary of the theory correctly.
A quality paper will meet or exceed all of the above requirements.
Submit your assignment to the Dropbox located on the silver tab at the top of this page.
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See the Syllabus section "Due Dates for Assignments & Exams" for due date information.
HOSP 420 DeVry Week 2 Homework Assignment
Chapter 3: Contamination, Food Allergies, and Foodborne Illness
Chapter 4: The Safe Food handler
Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.
Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
What are the most common types of allergens?
There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination?
As a manager, what would you do to develop a personal hygiene program in your food service establishment?
HOSP 420 DeVry Week 3 Homework Assignment
Chapter 5: The Flow of Food: An Introduction
Chapter 6: The Flow of Food: Purchasing and Receiving
Chapter 7: The Flow of Food: Storage
When we receive and inspect items, specifically high-protein foods such as eggs, poultry, dairy products, seafood, and meats, there should be certain best practices that should be in place. Please identify these best practices and how you would train your staff in ensuring that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments?
Identify the different types of storage found in a food service establishment. What are some examples of each and what type of food items would you store in each? In addition, what are the proper temperatures that are needed in each in order to be in line with standard storage guidelines?
What does FIFO stand for and why is it important to practice this in our food service establishments? We had previously discussed temperature danger zones, and still there are certain detrimental temperature within that range that can allow harmful microorganisms to grow in certain food items. What is that temperature zone range and how does this relate to time and temperature control?
HOSP 420 DeVry Week 4 Homework Assignment
Chapter 8: The Flow of Food: Preparation
Chapter 9: The Flow of Food: Service
Chapter 10: Food Safety and Management Systems
What does HACCP stand for, and why is this implemented as a plan in food service establishments?
What would be five prerequisites for food safety training programs? How would you implement and assess this training?
What are some concepts that we can apply in the food service area to ensure that we, as employees, do not contaminate foods? Describe some preventative measures for customers to reduce the risk of food contamination (i.e., a buffet).
What would be some internal cooking temperatures that we should use for foods, such as beef, pork, poultry, seafood, and produce?
HOSP 420 DeVry Week 5 Homework Assignment
What does OSHA stand for, and why do they ensure that MSDS sheets are provided and readily available in food service establishments?
What is the difference between cleaning and sanitizing? Please provide two different examples that assist in identifying the differences.
What are some main characteristics of a well-designed kitchen area, in regards to work flow?
What is a PCO, what services do they provide, and why do we need to ensure that they are licensed? What is an example of one in your local area?
HOSP 420 DeVry Week 6 Homework Assignment
If you were a food service manager, what would be some of the principles and procedures needed to comply with food safety regulations?
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?
Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example.
What are federal, state, and local regulatory agencies, and what are their main roles in protecting consumers?
HOSP 420 DeVry Week 7 Homework Assignment
Identify and discuss who should go through food safety training, and at what time after hire is the most appropriate?
As a food service manager, what do we need to develop a training program? In other words, what do we need to cover in these trainings?
Methods in food safety training are essential in the kitchen. What are these and how do we deliver them?
How would you assess and use what you learned as a food service manager when giving food safety training? Will this be a continuous process? Why or why not?
See the Syllabus section "Due Dates for Assignments & Exams" for due date information. for due date information.
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