The aim of this assignment is to increase observation skills and encourage critical thinking about food safety and foodborne illness prevention. Each student will visit a foodservice facility of choice during lunch or dinner meal. For example: Langston University Dining/Food Court or a local restaurant/food court, where people sit down to eat their food. While at the facility, each student will observe the service flow for at least an hour Identify three (3) safe practices and three (3) unsafe practices that you observe during your visit at the facility. Using the textbook or other food safety and sanitation resources (at least two), write a short summary and include the following information: Date, time and location (name of the foodservice facility/business) of your visit Three safe foodservice practices that you have observed during your visit Why each of the practices is considered safe? Three unsafe food service practices that you have observed during your visit Why each of the practices is considered safe?
Increase observation skills and encourage critical thinking about food safety and foodborne illness prevention
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