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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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. Professionally communicate with Nursing and unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service
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unit personnel, co-workers and the Manager on Duty. Follow standard recipes for portion control, follow ServSafe food safety procedures, and operate food service equipment safely. Follow serviceware and
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methods to train both new and returning volunteer ushers in areas including customer service best practices, volunteer scheduling software, ticket scanner access control, and seating policies (including
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and/or hydrogen peroxide mist to effectively destroy pathogens. This process will work in conjunction with infection control policies and procedures to sanitize Michigan Medicine rooms that have been
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and/or hydrogen peroxide mist to effectively destroy pathogens. This process will work in conjunction with infection control policies and procedures to sanitize Michigan Medicine rooms that have been