Taking on the role of General Manager in a foodservice facility.
Choose one documented example of a food borne illness outbreak that was tracked to ONE restaurant. (not multiple restaurants, not a chain, not a supplier – one restaurant). You are the manager of
that restaurant.

Part 1

Provide a link to the case you are discussing (and include that in your references). Provide a summary of the food borne illness outbreak. Be sure to identify the following:

– Name of the food borne illness
– Cause of that illness
– What type of contamination caused this unsafe food? (There are three specific types of contamination)
– Identify if that illness was caused by Bacteria, Parasite, Toxin or other source and why you came to that conclusion
– Number of people affected and how severely
– Explain how this outbreak could have been prevented

Part 1 should be presented in paragraph form, using correct sentence structure. Be sure you are utilizing in-text citations where appropriate and be sure you are listing all your resources in APA
format. If you do not have enough information to do a complete analysis, choose a different case.
Part 2

The owners of this restaurant are upset by this outbreak, and reasonably so.

As the manager of the restaurant, prepare a report for the owners of the restaurant. Explain to them how and why this food borne illness was contracted by patrons of your restaurant. Be sure to
explain to them what groups of people are most at risk from this particular illness and why.

Explain the five most common risk factors that can contribute to foodborne illness as identified by the CDC, and explain which one likely caused this outbreak.

Discuss with them the potential costs that may be incurred from dealing with this outbreak – include both financial and non-financial costs and explain why these may be occurring.

explain what you will do in the future to prevent an outbreak such as this one.