Case study 1

Stephanie and Jack own a gourmet sandwich bar and have always been meticulous about their hygiene
procedures and personal hygiene standards. They were astounded when told that several customers had
been sick. Over the past 24 hours customers had been vomiting and had severe headaches and diarrhoea
after eating pre-prepared chicken and salad rolls from the sandwich bar.

Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was delivered
pre-cooked and always kept in the refrigerator when not in use. The rolls are prepared in the morning
around 10 am. They are wrapped in cling film and stacked on a stainless-steel tray on top of the counter.
They are held there at room temperature until sold at some stage during the busy lunch period from 12.30
to 2.30 pm. If they are not sold by 4 pm, they are thrown out.

Stephanie and Jack and the rest of the staff always wear a pair of protective rubber gloves when preparing
all rolls and sandwiches prior to service, as they can prepare items faster using their hands than when
using tongs and other utensils.

The local Environmental Health Officer (EHO) visited the restaurant and found bacterial growth in the
chicken. Stephanie and Jack had to close their business while a complete investigation took place.

Question 1: The food poisoning outbreak could have occurred due to a loss of control of a food safety
hazard at one or more stages of the chicken’s food production process. Identify one potential food
safety issue at each stage that could have contributed to the food poisoning outbreak.

Stages Food safety issue

Delivery Delivary should be done hot and fresh food not stored
Storage Should not preserve unwanted food in fridge for long time so that excess of
bacteria occurs
Preparation Should always use fresh stock while preparing, Changes in the tests that
analyze foodborne sickness.
Processing  abuse of synthetic substances
 polluted crude materials, fixings, and water
 deficient or ill-advised capacity
Display and/or service With in time
Packaging Shloud be done neatly by cleaning respective covers

Question 2: Holding the prepared item on the service counter within the temperature danger zone for a
long period of time prior to selling it is one potential cause of the microbiological contamination. Why
this temperature and length of time a food hazard?

Albeit conceivably risky food ought to be kept at 5°C or colder or 60°C or more sweltering at every
possible opportunity, this food can be securely somewhere in the range of 5°C and 60°C gave it is between
these temperatures for under four hours. This is on the grounds that it requires over four hours for food
contamination microscopic organisms to develop to risky levels.

Question 3:How can you control this hazard?

Techniques, for example, lessening segment size, spreading food on an open plate or utilizing ice can
assist with cooling food rapidly before it is refrigerated, and you should mean to cool food sources to
beneath 8ºC inside an hour and a half.

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Question 4: How and when should the temperature of the chicken and prepared rolls be monitored?

Be certain chicken is cooked totally to dispense with the opportunity of foodborne disease. Check the
inside temperature with a meat thermometer in a few areas to guarantee doneness. Inward temperature
ought to be at least 170°F when checked around there and at least 175°F when checked in the thigh
region.

Rolls-Never utilize hot holding hardware to warm food. Food sources ought to be warmed to safe
temperatures preceding holding

Question 5:Where should details about how to control this hazard be documented for employees to
access and follow?

Stage 1 - Identify perils

 Discover what could cause hurt.

Stage 2 - Assess hazards

 This progression may not be essential on the off chance that you are managing a known danger,
with known controls.

Stage 3 - Control chances

 Carry out the best control measure that is sensibly practicable in the conditions and guarantee
that it stays compelling over the long haul.

Question 6: One of the other issues identified by the EHO was staff were not changing their disposable
gloves often enough. Where could Stephanie and Jack place instructions for staff on how to use and
dispose of gloves?
Stephanie and Jack can put directions on; notice board

 to utilize promptly wear before work each day wear new glove

 To discard your filthy gloves securely, put them in the garbage bin and quickly wash your hands
again with cleanser

Question 7: Some of the people who were made ill by the contaminated chicken are classified as
vulnerable or high-risk persons. In food safety terms, what is a vulnerable person?

Serving food to individuals securely is of most extreme significance for food organizations. This is
especially evident when serving individuals who are important for the weak populace. This is on the
grounds that weak individuals are more vulnerable to irresistible sicknesses than the normal individual,
and bound to endure with extreme side effects or to kick the bucket from a food-borne disease.

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Question 8:The EHO has asked that all chicken currently held in storage be disposed of as it may be
contaminated. You are in the process of emptying the fridges, cleaning them and returning safe food to
their correct storage areas. How do you make sure the potentially contaminated food does not become
mixed up with the safe food?

By putting forth the attempt to isolate your food varieties while putting away and setting them up,
cleaning your kitchen surfaces and hardware, and rehearsing appropriate individual cleanliness, you can
establish a kitchen climate that follows sanitation rules.
 Supplies ought to be spotless on routinely premise.

 Food ought to be put away at right temperature and ideal spot.

 Ensure you don't contact the debased food item with your exposed hands

 Continuously wash hands with cleanser and warm water prior to taking care of food.

Question 9:When should you dispose of the potentially contaminated food?

you ought to immediately discard any tainted food by dealing with defiled food items and in the wake of
cleaning possibly. When discarding ruined food or items conceivably defiled with botulism, place the food,
swollen metal jars or suspect glass container in a substantial obscure or dark trash container. Close and
spot the sack in a normal garbage can or cover it in a close by landfill.

Question 10:What are four examples of other food safety procedures you and the other sandwich bar
staff should follow on a daily basis?

This incorporates safe techniques for each interaction, for example, accepting, re-pressing, food
stockpiling, planning and cooking, cooling and re-warming, showing items, taking care of items when
serving clients, bundling, cleaning and disinfecting, bother control, transport and conveyance

Question 11:The sandwich bar contains a wide range of potentially hazardous foods, such as cold
processed meats, dairy products, sliced or grated fruits and vegetables, and eggs or egg-based products.
What are two work practices you can use to handle these foods safely and prevent contamination?

 Limit contact with food any place conceivable by utilizing utensils or single-use gloves
 Don't store crude food varieties above cooked food varieties.
 The Food Standards Code contains the lawful necessity that food controllers should keep tainting
from anything on their bodies.
 Store crude meat on the base rack.
 Keep your cooler beneath 5C.

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Case study 2
Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier could have
already been contaminated when they were delivered. They want to have more control over the
production process to reduce the risk of another food poisoning outbreak. One option is to cook their own
chickens on the premises rather than buying them pre-prepared. They have researched purchasing a small
chicken rotisserie.

Question 1:How and where should fresh raw chickens be stored on delivery?
Chicken ought to be put away at a temperature outside of the temperature zone in which microbes,
that causes food borne ailment, develops rapidly. The peril temperature zone is a reaches somewhere
in the range of 40°F and 140°F. Crude chicken can be put away in a cooler for a few days. On the off
chance that it won't be utilized inside the suggested time, it ought to be frozen to keep it from dying.
Extra cooked chicken ought to be wrapped firmly and refrigerated quickly. Try not to leave the chicken
at room temperature for over two hours. Whenever cooked chicken won't be utilized inside four days
of cooking, it ought to be frozen.

Question2: How can the raw chickens be protected against contamination while they are stored in the
refrigerator?
Store crude-meat, poultry and fish on the base rack of the cooler so squeezes don't trickle onto different
food sources and cause cross-pollution. When defrosting meat in the fridge meat ought to be set on a
plate or in a compartment to keep juices from polluting different food varieties.

Question 3: Once the chickens are cooked, they must be cooled before they can be used to prepare rolls
and sandwiches. What are the time and temperature requirements for cooling food under the Food
Standards Code and local legislation?
TCS food should be cooled from 135°F to 70°F inside 2 hours and totally cooled to 41°F or beneath inside 6
hours. TCS food arranged from fixings at room temperature should be cooled to 41°F or underneath inside
4 hours. Reheat food rapidly, within 2 hours.

Question4: How can the temperature of the chickens be monitored during the cooling period?
Be certain chicken is cooked totally to wipe out the opportunity of foodborne ailment. Check the inside
temperature with a meat thermometer in a few areas to guarantee doneness. The inside temperature
ought to be at least 170°F when checked around there and at least 175°F when checked in the thigh
region.

Question5:Where would the temperatures from monitoring processes be recorded?

Food handling includes observing temperatures of capacity units – normally coolers and coolers. This is
typically done physically by checking the temperature of food with a test thermometer two times every
day. Far off observing of temperatures is an elective consistence strategy.

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Question6:You have taken the temperature of the chickens three times in a row and are getting
different results each time. You think the thermometer is not working correctly and needs to be
recalibrated. Briefly describe the steps to recalibrate a probe thermometer using the boiling point
method.

 Stage 1: Boil faucet water and fill a reasonable holder (such a mug or container)
 Stage 2: Place your thermometer into the compartment
 Stage 3: Wait for 2 minutes
 Stage 4: Check that the temperature is somewhere in the range of 99°C and 101°C (210°F to
214°F)
 Stage 5: If the temperature isn't right, change your thermometer to the right temperature while
it's as yet in the water. In the event that you can't physically change your thermometer,
orchestrate proficient re-alignment or a substitution.

Question7:After the chickens are cooked, all equipment, surfaces and utensils must be cleaned. Describe
the steps you would follow to manually clean the tongs, knives, chopping boards and other utensils used

 Pre-clean: scratch or wipe away food scraps and other matter and flush with water.
 Wash: utilize boiling water and cleanser to remove any oil and earth. Drench if necessary.
 Flush: wash off the cleanser and any extricated build-up.
 Disinfect: utilize a sanitizer to obliterate any leftover microscopic organisms.
 Last Rinse: wash off sanitizer if vital (allude to maker's guidelines).
 Dry: permit to trickle dry or dry utilizing single-use towels.

Question8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
Cleaning is a cycle that eliminates noticeable defilement, for example, food waste, soil and oil from a
surface, ordinarily utilizing water and cleanser. During the cleaning cycle, microorganisms will be
eliminated however the cleaning cycle isn't intended to annihilate microorganisms. Disinfecting is an
interaction that obliterates microorganisms, decreasing the numbers present on a surface to a protected
level. This is typically accomplished by the utilization of both warmth and water, or by explicit cleaning
synthetic compounds (cleansers are by and large not sanitizers)

Question9:The dishwasher is not working properly. Dishes are coming out with food still attached to
them and the plates are cold. Is this a food safety issue or a maintenance problem? What should you
do?
maintenance problem- Your dishwasher ought to have a screen or channel situated close to the lower part
of the dishwasher over the food channel to get any enormous food or flotsam and jetsam; they should be
cleaned consistently to keep away from stops up (something like each and every other week).if
maintenance is not done regularly then that leads to food safety issue

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Case study 3
In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create new
items for them to sell: whole or segmented hot chicken. Stephanie and Jack are considering installing a
small self-service section that offers a daily hot roast. A hot display cabinet would hold pre-cooked chicken
or meat, chips, vegetables and gravy. Customers purchase a plate and serve themselves from the display
case

Question1:The chips and vegetables will be purchased frozen. What are the correct storage conditions
for frozen products?
Frozen food varieties ought to be put away at – 18°C (0°F) or lower. On the off chance that the
temperature transcends – 18°C, food can get stained and lose nutrient substance. Bringing down the
temperature after it has risen doesn't right the harm. Frozen food should be kept at −18°C or lower to
keep up its quality.

Question2:What two techniques can be used to ensure the frozen vegetables remain frozen during
storage?
Wrap sack and store food sources appropriately for the cooler. Utilize just uniquely planned cooler packs
or plastic compartments to freeze food sources and stay away from void spaces inside. Air caught inside
the pack or that gets into the sack or compartment, is the thing that makes frozen food sources weaken.
The best strategy for packing food varieties is with a vacuum fixing framework - it pulls out the most air
from the cooler sack. These are exorbitant apparatuses, yet on the off chance that you freeze food
sources frequently, you'll get your cash back in diminished food squander. Less productive yet at the same
time successful are hand siphon air evacuation frameworks, however the air they pull out of the sack is
restricted, it's superior to no air drawn out.

Question3:You are setting up the hot display by stocking crockery, eating and service utensils. Several
the plates have small chips on the rim. What should you do?
On the off chance that the plates have little chips on the edge, the should fix if not they ought to be
arranged .

Question4:It’s lunchtime and the new hot display is popular. How can you ensure the safety of food sold
to customers in this format?

 Safe food stockpiling and show

 Cross-pollution
 Gloves.
 Temperature peril zone.
 Cold food stockpiling.
 Hot food readiness and show
 Cooling food

Question5: They run out of chickens and must reheat some of the cooked and cooled chickens held in
the refrigerator. What’s the maximum amount of time you can take to reheat potentially hazardous
foods like chicken?

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  Warm food quickly. The prescribed greatest chance to warm food is 2 hours. The Food Safety
Standards expect you to warm possibly risky food that you will hold hot for example in a bain-
marie, quickly to 60ºC or more blazing and show or store it at that temperature or more smoking.

 Conceivably unsafe food ought to be disposed of and never warmed a subsequent time. try not to
over-burden hot holding gear. On the off chance that conceivably risky food is to be cooled
subsequent to cooking, it should be cooled to 5°C or colder as fast as could be expected.

Question6:Customers have asked if the roast chicken meal can be placed in takeaway containers for
them to take home or back to the office. If Stephanie and Jack decide to offer this service, how must
these single use containers be stored?
Put away from synthetic substances and residue.
Question7:The new chicken menu item is creating more waste as the chickens are delivered in
cardboard boxes. How can you prevent the accumulation of waste and cardboard in the preparation
area?
Reuse. Recyclable materials like paper, cardboard, jars, bottles and different compartments, are time and
again found in café junk receptacles. By placing these materials in the right reusing receptacles, your food
business can help the climate and get a good deal on squander assortment
Question8: How can the accumulation of cardboard boxes lead to an increase of the risk of pest
invasion?
 Irritation control is a fundamental piece of Good Manufacturing Practice in food preparing from
cleanliness, financial and administrative perspective.

 Nuisances can convey a wide scope of infections causing life forms, including microbes, infections,
protozoa and helminths that can make hurt customers and staff of organizations preparing and
dealing with food. They can likewise cause actual tainting of fixings and prepared items from, for
instance, droppings, shed hide and quills, body parts, settling material and harmed bundling.

Question9:How can you reduce the risk of an invasion?

 Keep stockpiling regions, storm cellars and unfinished plumbing spaces very much ventilated and
dry.

 Discard trash in an ideal way.

 Search for rat droppings in undisturbed zones, including storerooms, lofts and along wood planks,
which indidcate an irritation issue.

 Ensure representatives keep food fixed and put away appropriately.

 Clean high-volume territories day by day, where scraps and waste are bound to develop
Question10: You’ve observed your colleagues using following work practices. Are they complying with
foodsafety procedures and regulations or are they not conforming?
Sarah ties her long hair up before starting work.

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  She need to tie it in her home and come to the work

Jess never washes the bins after emptying them.

 He need to wash bins after emptying otherwise bacteria grows and bad smell comes from the bin

Matt regularly leaves the egg mayonnaise out on the workbench in the morning while preparing rolls
and sandwiches.
 The dust and other substances fall on mayonnaise or any other reactions happen so it should be
places in fridge

Question11:What should you do if you think they are not conforming to food safety procedures and
standards?

food may be gotten from providers that are not rehearsing food handling. This can cause a food borne-
ailment episode. the quantity of clients at high danger for getting a food-borne ailment is on the ascent.

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