Write a one to two page summary of the following learning objectives:
Understand:
- the many different types of operations that make up the retail and foodservice sector
- some of the common features with retail and foodservice foods and the one main difference between retail and foodservice foods
- the sheer number and complexity of retail foods and which of those provide the most (least) concerns
- the top five reasons for foodborne illness in foodservice operations
- the relationship between food employees and Norovirus, Hepatitis A, and Staphylococcus aureus foodborne illness.
- the risk of food spoilage in foodservice operations and the consequences of mixing many different foods together
