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RUNNING HEAD: Pollutants in Restaurant Food
Important Information about Food Pollution in Restaurant
Peiyang Du
University of Manitoba
RUNNING HEAD: Pollutants in Restaurant Food
Pollutants in Restaurant Food
2
Restaurant managers are not qualified, staff are sick and working, staff have no
knowledge of food safety, and staff touch food with their bare hands are four aspects Why are
customers more susceptible to foodborne illness.( The above sentence should have started with
“there are four aspects” and not “restaurant managers”). If the kitchen manager is unqualified,
they cannot effectively supervise the staff. For example, if an employee touches the food
without washing his hands, the restaurant manager cannot stop the employee. In addition (To
avoid repetition use a synonym like besides, also), if employees work while they are sick, they
are more likely to transmit the disease to customers through food. For example, a restaurant
employee caught a cold and sneezed while preparing food. Cold viruses may stay on food. If
customers eat this food, they will also catch a cold. Gould et al. and Hedberg et al (Punctuatio n
error should be et al.)say, “Not having a certified kitchen manager on site, employees working
while ill, limited food handler knowledge of food safety, and food workers touching food with
their bare hands have been identified as factors that increase the risk of restaurantrelated( These
are two words, restaurant-related) foodborne illness” (as cited in McKelvey, Matis, & Wong,
2015, Para. 2). In other words, the four reasons that lead to the increase of(Wrong use of
preposition should be in) the probability of foodborne illness among customers are that there
are no qualified managers in restaurants, employees work while they are sick, food handlers
lack food safety knowledge and(add a comma b...
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