1.Cameron just purchased a new food thermometer.

He checked to see that it was approved for use in

food and it could measure 0F (-18C) 220F (104C). He found the sensing area and then calibrated it
properly. He was excited by his new purchase and wanted to see how well the thermometer performed.
He first measured raw meats in the cold room. They all checked out well and measured between 35F
(2C) and 41F (5C). As he exited the cold room, he immediately went out to the customer self-service bar
and measured the temperature of the cooked scrambled eggs. They measured 145F (63C). Cameron was
satisfied because the cold foods were less than 41F (5C) and hot foods measured higher than 140F
(60C).

--What error did Cameron make when measuring food temperature?

Answer:

Cameron did not properly clean and sanitize the food thermometer after measuring the temperature of
a raw food (meat) followed by a cooked food (eggs). By not cleaning and sanitizing the thermometer, he
could contaminate the eggs with stem of the thermometer that.

2.It was 1989, a beautiful fall day in San Francisco. The World Series was just getting underway in
Candlestick Park; and then, the ground began to shake!

Across the city, a banquet was just getting started at the culinary arts school. As the ground shook and
buildings swayed, guests, students, and staff evacuated the building as quickly as possible.

Meanwhile, in the dining room, a large ornate crystal chandelier was loosened from the ceiling and
came crashing down, spraying fragments of glass across the area, including the buffet tables that were
loaded with food. When the tremors stopped, the managers in charge of the food service were faced
with immediate decisions concerning how to proceed.

Answer:

1.Assist guests and employees to safely evacuate the building.

a. Call emergency medical and police services to aid victims that have suffered injuries due to
earthquake.

b. Disconnect gas and electricity to avoid fires and explosions.

c. To the extent possible, ensure the structural safety of the building.

d. Dispose of all foods which are contaminated with glass and other physical hazards.

2. Fire, police, ambulance, hospital and other types of emergency services. Public and private utilities
including, but not limited to, electric, gas, and water companies.

3. In the extreme emergency conditions such as the one described in the case study, it is very likely that
all food would have to be discarded because of contamination from glass and other physical agents.

It is extremely difficult to serve safe food without an adequate supply of energy and a safe water supply.
If the interruption of the power and water service is only temporary, it might be possible to get by with
single-service articles (disposable plates etc.) and temporary sources of heating and cooling for a brief
period of time. Consult with your local regulatory agency before attempting to operate under these less
than ideal conditions.

3.The U-Go market decided to expand their business by opening a delicatessen to serve fried chicken,
potato salad, macaroni salad, and cold cuts of meat. After the equipment arrived, the vendor offered to
give employees training on how to safely operate the equipment. At first, the owner refused saying,
“Training takes time and time is money”. The certified food manager in charge of this area objected,
“The products to be sold are all potentially hazardous foods”.

1. Why did he say that?

2. What would you do in this situation?

Answer:

In reference to the situation presented in this case study, did you agree with what the manager told the
owner? He said, “We cannot afford the loss of business and reputation, let alone individual problems
from contaminated food.” Employees who are not trained to handle fryers, slicers, hot and cold holding
areas, and food safety and sanitation problems can harm themselves, the equipment, and consumers.

4. Inspector Jones arrives at Don’s food establishment for the quarterly inspection. Don is really busy
and tells Mr. Jones to go ahead. When Mr. Jones returns with the results of the inspection, Jon is
surprised. Mr. Jones has noted that the sanitizer dispenser in the chemical dishwash is broken.

---What should Don do?

Answer:

The inability to sanitize equipment and utensils is a very serious situation for a food establishment.
During the post-inspection conference, Jon should discuss his options with Inspector Jones. The only
solution to the problem is to have a service person come to the establishment and fix the dispenser as
soon as possible. In the meantime, Jon should have his staff wash and sanitize the equipment and
utensils using the three-compartment sink. Jon might reduce the volume of dishes and utensils by using
plastic utensils and paper cups. Jon should notify Inspector Jones when the sanitizer dispenser has been
fixed