Safeguarding Customers From Foodborne Illness

Question

Description

·         Why is there a consistent failure of foodservice purveyors in keeping their customers from contracting foodborne illness through their businesses?

     ·         Describe the three most typical scenarios in which foodservice customers are sickened by those businesses and discuss the liability a food service purveyor faces from such an outbreak.

Requirements

Two pages of content (250 words per page, minimum)

Two 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