THC 3: MAJOR COURSE OUTPUT 2

Case Study 2.1

Bruce, the morning prep cook at a local restaurant, was preparing shredded cheese to be
used on pizza. His procedure included cutting the cheese into small blocks and then
shredding the cheese by hand. He prepared several 4-gallon containers and left the
containers out at room temperature [700⁰F (210 ⁰C) until use. Three Of the 4 Containers
were used on pizzas later that day. The next day, the fourth container of cheese was used.
On both days, the pizzas were cooked in an oven set to 5000 F (2600 c). Four days later,
several people came back to the restaurant and said that they had become ill a few hours
after eating pizza there. Only people who ate pizza on the second day appeared to
become ill.
1. What foodborne hazard may have been associated with this foodborne illness?
Discuss
2. How could this have been prevented?

Case Study 2.2

In Albuquerque, New Mexico, a well-known food establishment, identified as a

Restaurant had been packing customers in for years. The owners took pride in keeping
the establishment spotlessly clean and serving daily thousands of thick juicy steaks and
gigantic Idaho potatoes. When some baked potatoes were left at closing time, they were
stored on a kitchen counter or shelf overnight. The next morning, the salad chefs would
arrive to peel, dice, and mix the leftover potatoes with other ingredients to make the side
order special of the day: potato salad. This had been a standard practice for years. The
finished product was containerized and chilled before serving at noon.

One day, the potato salad was made and served as usual. Customers came in for lunch
and some ate potato salad. The next day, 34 customers were hospitalized for botulism;
2 died. Before this incident t' the Food and Drug Administration (FDA) defined Potentially
Hazardous Foods (PHF) as any moist, high-protein food capable of supporting rapid
germ growth. After this deadly incident, the FDA included cooked potatoes in the list of
PHF!

1. Just how did those people get botulism from potato salad?
2. How could this have been prevented?
Case study 2.3

Sandra is in charge of all the meal preparations in the restaurant. Her main
task is to prepare all the food for the evening meal. When she arrived at
work one day, the food manager on duty noticed that she was coughing
and sneezing frequently. Sandra also admitted that she had flu.

1. How should the food manager handle the situation?

2. If you were Sandra, what will you do?

Format:

Paper: A4
Font style: Arial
Font size: 12
Spacing: 1.15

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Deadline: December 1, 2023