Question 2: Crisis management & Types of Contamination

Food safety issues happen since decades. Mad cow disease, bird flu, H1N1 virus and even food poisoning cases. Prevention is better than cure.The basic knowledge of different types of contamination is essential for a restaurant manager as well as a customer.

Imagine you are working as a restaurant manager, knowledge about foodborne or food poisoning crisis management is necessarily.

(a) Explain THREE (3) important phases of foodborne illness crisis management. What are the steps that as a manager should do?

(b) Explain the THREE (3) different types of contamination and explain how each type contamination could happen?

(c) How food safety and hygiene knowledge is helpful to a manager? Explain TWO (2) points.

(d) If one day a customer reported food poisoning case to you, what are the possible steps and actions to be take? Explain any THREE (3) important steps to be taken upon receiving customer complaint.