HOSP 420 Week 5 Assignment (Devry)
1. What does OSHA stand for, and why do they ensure that MSDS sheets are provided and readily available in food service establishments?
2. What is the difference between cleaning and sanitizing? Please provide two different examples that assist in identifying the differences.
3. What are some main characteristics of a well designed kitchen area, in regards to work flow?
4. What is a PCO, what services do they provide, and why do we need to ensure that they are licensed? What is an example of one in your local area?
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