Preparation of ready-to-eat foods and/or proper management of cooking for safe serving.

March 18, 2024March 18, 2024 Discipline: Nutrition

Think about the preparation of ready-to-eat foods and/or proper management of cooking and holding hot/cold foods for safe serving. 

  • Describe a customer experience you have had seeing a food handler with poor personal hygiene. What would be the corrective actions in this case? 
  • Address the managerial role in maintaining a hygienic environment. What role(s) does the manager play in terms of ensuring the food service establishment meets hygienic standards? 

Remember to provide in-text citations.

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