In a café, there is one server left to handle the front of the house between the lunch rush and dinner. One of the afternoon tas
ks is to wrap clean tableware sets in napkins to be kept at the hostess desk for the customers. The server has developed a routine to get this done while also taking a lunch break. The health inspector _______.
Was concerned because the potential for mouth to hand contamination
Explanation:
As one of the server does multiple tasks of wrapping the tableware, setting the napkins, opening the door as well as taking lunch breaks, hence he is at a high risk of carrying or spreading microorganisms with him. By multitasking and then eventually taking lunch in between he is at a high risk of hand to mouth infectious microorganisms transfer which can be fatal for him as well as other people.
Hi there! Most food label percentages are based of of a *2000* calorie a day diet. Since that is the average amount of calories an average person consumes daily or a normal diet. Hope this helps, and have a lovely day!!
