1) Discuss the most common chemical foodborne hazards and ways to reduce the risk from these hazards in a healthcare facility.
2) What are the most important elements of a compliance plan for a U.S. healthcare facility, and what should a compliance plan actually do for the organization?
3) Discuss the role of project management as it relates to the healthcare compliance plan. As a hospital compliance officer, how would you utilize the principles of project management in implementing your own compliance plan?
4) Discuss why it is important that patients within a healthcare facility receive safe and nourishing food. Describe methods employed by healthcare facilities to ensure food safety for their patients
