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About Module 2 - Risk Management
This document provides course materials for a Risk Management course focusing on safety, security, and sanitation as applied to the tourism and hospitality industry. It includes the course description, objectives, and policies. One lesson focuses on foodborne illnesses and identifies biological, chemical and physical contaminants as health hazards. It discusses how microorganisms and contaminants can be acquired during food handling and measures to prevent foodborne illnesses and cross-contamination. The document aims to help students understand food safety risks and develop related knowledge and skills.
Detailed Information
| Author: | ['Prince Varry Laureano'] |
|---|---|
| Publication Year: | 2022 |
| Pages: | 45 |
| Language: | English |
| Format: | |
| Price: | FREE |
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