Project is to be completed on an individual basis and submitted on Canvas
The report should be a minimum of approximately 500 words or 1-2 pages.
Please provide details covering the current theory of the origin of the COVID-19 virus, how it is transmitted, what are the symptoms, preventative measures that should be taken to prevent contraction, high risk populations and onset times.
Also concentrate on how the virus is impacting the foodservice industry and the steps that are being taken to protect society at large from a foodborne transmission.
Use whatever resources that you have at your disposal for this project. Potential resources are also available in ‘modules’ here: COVID-19 Report
Podcast Resources:
https://www.food-management.com/healthcare/one-one-hospital-food-service-operators-face-front-lines-coronavirus
https://www.food-management.com/management/one-one-bertrand-weber-minneapolis-public-schools-feeding-kids-while-keeping-employees
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