Kitchen Sanitation Management in Catering

Question

Description

You’ve seen, heard, and read many Catering Kitchen Sanitation Management Tips, in your opinion:

      ·         What are the three most important catering kitchen sanitation management tips that you’ve learned from the materials provided for you this week?

      ·         Why do you find them to be the most important?

Requirements

275 word (minimum)

One APA Citation (minimum)

Reference Material

https://lodgingmagazine.com/9-steps-to-avoid-foodborne-illness-outbreaks/

https://www.foodsafetynews.com/2018/05/salmonella-outbreak-closes-georgia-caterer-until-further-notice/

https://www.illinoisfoodpoisoningattorney.com/chicago-food-poison-lawyer/georgia-judges-split-case-wedding-catering-food-poisoning

https://www.health.state.mn.us/communities/environment/food/docs/fs/cateringfs.pdf

https://www.cdc.gov/foodsafety/communication/holidays.html?CDC_AA_refVal=https%3A%2F%2Fwww.cdc.gov%2Ffoodsafety%2Fserving-food-safely.html

https://www.foodsafetynews.com/2016/08/caterer-without-permit-linked-to-salmonella-outbreak/

https://www.youtube.com/watch?v=1rVeLa6aakg

https://www.youtube.com/watch?v=KBvU4Bmu5O0

https://www.youtube.com/watch?v=X2kw40KyVnY

https://www.youtube.com/watch?v=9Y3IPtayGys

https://www.youtube.com/watch?v=RAFMIXPq9BE&t=1s

https://www.youtube.com/watch?v=YRwxG7LY5vM&t=1s