Write a one to two page summary of the following learning objectives:
the many different types of operations that make up the retail and foodservice sector
some of the common features with retail and foodservice foods and the one main difference between retail and foodservice foods
the sheer number and complexity of retail foods and which of those provide the most (least) concerns
the top five reasons for foodborne illness in foodservice operations
the relationship between food employees and Norovirus, Hepatitis A, and Staphylococcus aureus foodborne illness.
the risk of food spoilage in foodservice operations and the consequences of mixing many different foods together