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Each student will create a Food Safety Operations Resource Guide. This is an independent assignment.
The information can be in compiled in narrative form or a PowerPoint presentation. Bulleted Charts, Flow charts, Time & Temperature logs and other illustrative forms can be included that communicate the food safety concepts in each section. This information should be presented as an operations handbook for the food service industry, not so much as a class report. It should be designed for a reader who may not have taken this class as a resource for establishing an operation that promotes food safety. It will also serve as a tool for the student creators to take with them and use in their food service careers.
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