Part I: Food Safety Reference Guide (Due Week 4)
As a Food & Beverage Manager, you notice your employees are forgetting to refer to their handbook for guidelines regarding food safety. You have decided to create a quick reference guide that outlines procedures such as temperatures for storing food, temperatures cooking food, length of food storage, labeling, cross-contamination, etc.
This reference guide should be 3 to 4 pages minimum and should be double spaced, use headings, and organize so that any person reading would understand. CategoryPointsWeightingDescriptionContent 100 50% The paper provided an effective food sanitation quick reference for employees.Organization and Cohesiveness 15 12% The paper will be professionally organized and presented.Clarity of paper, including proper spelling, grammar, and citations 10 8%The paper will be clear and include proper spelling, grammar, and citations. Any references must be cited on a separate reference page (APA style).Total 125 100% A quality paper will meet or exceed all of the previous requirements.
