Reference no: EM131146284

Part 1

What is your idea of a healthy community? Provide specific examples. What do healthy communities have in common? How would you provide care for a community if your idea of a healthy community does not match your community's definition of a healthy community?

Part 2 - learning strategies assignment 2

Universities and college require documentation or citing, such as APA, to identify the ideas of authors and organizations in scholarly work. Students are often frustrated by the rules and regulations set up by APA, MLA and other similar groups. In 150 words or more, share your ideas on the following question. What do you think would be the impact on scholarly research if colleges did not require APA or another form of citing?

Part 3

In the skills assignment consider ways you utilize the Internet and how it impacts your daily routine. Now think about how the Internet is used professionally and how the Internet would apply to your future career. In a 1-2-page summarize your ideas and provide examples on how the Internet impacts personal and professional avenues. I will be opening restaurant for my future career.

Part 4

Look back at the case of Antoine Jones. Police and FBI officers, acting without a warrant and using a GPS device, tracked his car 24 hours a day for nearly a month. The information they gathered contributed to his arrest and conviction on drug charges. If you had been on the Supreme Court, how would you have voted in this case? Would you have allowed the evidence to be used? What arguments would you have made to support your position?

5 sentences

Part 5

Deliverable length: 200 -250 words

Course Objective(s):

Identify the proper methods for thawing, cooking, holding, and reheating food items.

Discuss the importance and method of rapid cooling.

Identify the methods for controlling foodborne illness.

Describe methods of cleaning and sanitizing.

The hazard analysis and critical control point (HACCP) approach is a food safety management system that focuses on the control of hazards through the food flow other than just sanitation. These actions, critical control points (CCP) such as times and temperatures, are required to prevent or eliminate a food safety hazard, or reduce danger zones to acceptable levels.

Assignment

The new owners of Mario's Italian Restaurant have decided that all of their recipes must have time temperature controls built into their existing recipe base to reduce the possibility of an outbreak of food-borne illness. They have given you their secret recipe (below) for their meat-based tomato sauce known as Bolognese sauce.

Answer the following questions as part of your response:

Using the Bolognese sauce recipe with identified the cooking, cooling, times and temperatures.

Describe 4 approved methods for safely defrosting foods.

What steps must be taken if food is defrosted in a microwave? Why?

Describe the proper cooling method.

On the day of service, the Bolognese sauce is to be reheated and hot held for service. Again, what are the time and temperature controls?

Make sure to include time and temperatures for all processes, and explain how these methods reduce the incidences of food-borne illnesses.

Rapid chilling, labeling, and storage must take place.