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Unformatted text preview: they got a score of 78 out of 100 points. The restaurant owner needs to enforce the safety rules in their workplace to keep their customers safe. No customer should ever be in danger of eating at a restaurant. In our text book, a food allergy is the bodys negative reaction to a particular food protein. To prevent this problem, the employees should know the most common food allergens and inform customers of menu items that contain these potential allergens. Moreover, shellfish cannot be placed near or allowed to thaw atop any other food. In addition, a major hazard food is cross-contamination, which is the transfer of microorganism from one food or surface to another. In class, we often talk about food safety. Food safety is not only about cleaning, but also about preparing food in the right way....
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This note was uploaded on 03/13/2008 for the course HRM 52 taught by Professor Weatherilt,s during the Summer '07 term at Mt. SAC.
- Summer '07