1. What is the role of a foodservice manager in assuring the provision of safe food to all customers?
2. A safety campaign may be designed around the 3 E’s of safety. Discuss the 3 E’s and describe why each is important.
3. You are a newly-hired consultant dietitian for a long-term care facility. You find that the dietary manager spends a great deal of time each week writing new menus. What would you suggest?