LOURDES COLLEGE

Higher Education Department

Hotel and Restaurant Management Program

CA 1 : Food Safety
(Food Safety Case #1)

Name: __________________________________ Score: ______/20

Food Safety: A Case in Point#1

Nearly 200 passengers who had been on an excursion bus that travelled through the South (Mindanao) experienced
foodborne illness on June 14 and 15. At least 55 people went to the hospital. The bus had stopped to pick up box lunches
prepared by a local restaurant. An analysis of the outbreak implicated the ham in the lunches as the food most likely to have
transmitted the microorganisms that caused the illness.
An investigation showed that on June 11, three days before the lunches were served, 40 hams were delivered to the
restaurant and stored in an improperly operating walk-in refrigerator. The next day, June 12, the hams were deboned,
cooked, and sliced. Then the hams were cooled but their temperatures were not measured. The slices were refrigerated until
the morning of June 14, when the ham portions were boxed with other food for the lunch. The boxes were closed and
delivered to the bus station. The box lunches has been unrefrigerated for three hours before being distributed to the
passengers.
All of the ill passengers had eaten lunches containing ham, baked beans, potato salad, rolls, and coffee or tea. A
sample from the ham eaten by the passengers was tested, and harmful bacteria in sufficient numbers to cause the illness
were identified. A fingernail culture of a food handler yielded bacteria identical to that found in the implicated ham.

Questions:

1. What do you think happen here?

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2. What are the benefits of serving safe food?

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3. What a leader in the foodservice industry needs to know about food safety?
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