HOSP 201 Lecture 3: Chapter 3

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 201
• Professor: Ma

Document Summary

Polishes: chemical contaminants, machine lubricants, deodorizers, hand lotions, hair sprays, symptoms: vary depending on the chemical consumed, most illnesses occur within. Items made from pewter, copper, zinc, and some types of painted pottery. Pesticides minutes, vomiting and diarrhea are common: prevention: chemicals must be approved for use in food service operation and peccary for maintenance of facility. Use chemicals for intended use: only handle food with utensils approved for food service, make sure manufacturers" labels are readable, food defense program - should address the points in your operation where food is at risk. Assure: make sure products you receive are from safe sources. Look: monitor the security of products in the facility. Follow directions and local regulatory requirements when throwing chemicals out. The fda has created a tool that can be used to develop a food defense program. Reports: keep info related to food defense accessible.