Paper Topic:

short essay

Sanitation Scenario 1 . Delores prepared chicken thighs and tapioca pudding on Tuesday morning in the hospital cafeteria to serve to workers for lunch . Unfortunately , she prepared more than was necessary . She then decided to make any leftover thigh meat into chicken salad and serve it the following week along with the leftover tapioca . She refrigerated both in five gallon containers at an air temperature of 45 degrees F

Her supervisor observed Delores readying chicken salad , fresh fruit coleslaw , and tapioca pudding for lunch the following week . `Aren 't those leftovers from last

week ?` her supervisor asked . Delores answered `Yes .` Her supervisor then asked her to stop preparing lunch . Why

Answer

The supervisor stopped Dolores from preparing lunch because the chicken leftovers and the tapioca were stored in a refrigerator with an air temperature of 45 degrees Fahrenheit . According to the Food and Drug Administration 's Food Safety Test , the temperature for storing food should stay at 40 F (5 C ) or less (Food and Drug Administration (FDA 2002 . Places with a temperature higher than 40 F cause bacteria to grow at a rapid rate . Thus , it is inappropriate to store food in places with a rate of temperature of 45 degrees Fahrenheit , as it may bring about food borne illnesses once food stored in this kind of place is served again (FDA , 2002

Reference

U .S . Food and Drug Administration (2002 . Can Your Kitchen Pass the Food Safety Test . Retrieved June 13 , 2008 from http /www .cfsan .fda .gov dms /fdkitchn .html

Sanitation Scenario 2 . The following cooks are working for your food service operation Fred is reheating leftover clam chowder on the steam table Melissa is adding freshly prepared chicken salad to a serving pan that has yesterdays chicken salad Julia is adding raw beaten eggs to a chafing dish of scrambled eggs prepared earlier at the buffet Mike is placing a freshly prepared pan of beef burgundy to replace a half-empty pan of burgundy that has been on the steam table for five hours

Explain why each of these cooks is not displaying correct food-safety practices

Answers

In the case of Fred , it is not allowed to reheat food using the steam table (Safe Food Crew [Module 8] , 2004 ,

. 4 . This is because the said equipment is not configured to reheat foods . In the module it prepared on reheating , Safe Food Crew stated that steam tables are only intended to hot hold foods that have been cooked or reheated (Safe Food Crew [Module 8] , 2004 ,

. 9

Melissa displayed an incorrect food safety practice by mixing leftover and fresh salad which may result in cross contamination (Safe Food Times , 2008 . Bacteria will be transferred from the leftover chicken salad to the freshly prepared salad . At the same time , she used the same serving pan from yesterday 's leftover in preparing the new salad which is unclean and will eventually give rise to contamination issues (Safe Food Times , 2008

Julia should never add raw beaten eggs...

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