How does product flow relate to kitchen design

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Reference no: EM133429145

Questions:

1. Why does kitchen design matter?

2. How does product flow relate to kitchen design?

3. Sixteen guest and three catering hall staff became sick with Shigella. The guest were part of the a large group of National Guard veterans at a reunion. They ate at a popular catering hall located in southeastern US. Within one to three days after the catered event, reports began to come into the local regulatory authority. Those who had gotten sick reported very similar symptoms. Each experienced stomach cramps, fever, and diarrhea. Three people went to the emergency room to seek treatment.

The specific food involved was never determined. However, the regulatory authority confirmed that the outbreak was likely caused by the catering hall's lead cook, who prepped the food served at the luncheon. He was not feeling well the morning of the luncheon when he reported to work. He also failed to wash his hands many times during his shift.

A.-What could have been done to prevent the outbreak?

B.-What should the catering hall's owners and management team do to ensure that an outbreak like this does not occur in the future?

Reference no: EM133429145

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