HOSP 420

  • HOSP 420 Midterm (Devry)

    HOSP 420 Midterm (Devry)

    HOSP 420 Midterm (Devry) (TCO 5) Which of the following is not considered a potentially hazardous food? (TCO 2) Where does mold typically grow? (TCO 2) In order for...

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  • HOSP 420 Week 1 Assignment (Devry)

    HOSP 420 Week 1 Assignment (Devry)

    HOSP 420 Week 1 Assignment (Devry) 1. As a food service professional, how would you go ahead and determine evidence of a food borne illness outbreak. Should we identify potential hazards to food safety? 2. What are some associated costs with outbreaks?...

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  • HOSP 420 Week 3 Assignment (Devry)

    HOSP 420 Week 3 Assignment (Devry)

    HOSP 420 Week 3 Assignment (Devry) 1. 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...

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  • HOSP 420 Week 4 Assignment (Devry)

    HOSP 420 Week 4 Assignment (Devry)

    HOSP 420 Week 4 Assignment (Devry) 1. What does HACCP stand for, and why is this implemented as a plan in food service establishments? 2. What would be five prerequisites for food safety training programs? How would you implement and assess this...

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  • HOSP 420 Week 5 Assignment (Devry)

    HOSP 420 Week 5 Assignment (Devry)

    HOSP 420 Week 5 Assignment (Devry) 1. What does OSHA stand for, and why do they ensure that MSDS sheets are provided and readily available in food service establishments? 2. What is the difference between cleaning and sanitizing? Please provide two...

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  • HOSP 420 Week 6 Assignment (Devry)

    HOSP 420 Week 6 Assignment (Devry)

    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...

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