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HOSP 420 DeVry Week 1 Homework Assignment
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Chapter 1: Keeping Food Safe
Chapter 2: Understanding the Micro world
Answer the following six questions. Responses should be
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Contact us at:
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.
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