Case Study A health inspector arrives at your facility and indicates she is ther
ID: 252510 • Letter: C
Question
Case Study A health inspector arrives at your facility and indicates she is there because the Health Department received a complaint that someone became ill after eating spaghetti with a meat (beef) sauce, a green salad, garlic bread, and soda. After asking you various questions, the health inspector has further questions about the preparation of the ground beef and rules out the other foods (including the sauce) as possibilities for the reported illness. Assume you receive the ground beef raw and frozen 1. Use the flow of food to explain your processes to the health inspector regarding the ground beef, including approved methods for: a. Purchasing b. Receiving c. Storing d. Thawing e. Cooking f. Cooling g. Reheating i. Hot-holding **Make sure to include appropriate temperatures that you measure and methods you use you use to make sure time- temperature abuse is avoided. 2. Discuss personal hygiene techniques that you teach your staff to help prevent foodborne illness outbreaks, including times your restrict or exclude employees.Explanation / Answer
a) Purchasing: Purchasing is the essential process for any food preparation and it should in proper method. Persons who are authorized to sell and supply the meat are contacted for the supply of the order. Only the adequate amount of meat which is sufficient for the day is purchased as it is perishable food no excess meat is bought and care is taken to purchase from registered vendor.
b) Receiving: Appropriate care is taken while receiving the meat. It is seen that proper standards are met while delivery and supply of meat. Care is taken such that the meat is received in refrigerated conditions to avoid any kind of contamination.
c) Storing: Upon receiving the meat it is ensured that the meat is stored in refrigerated conditions that are 150C and proper temperatures is maintained all along its storage. Care is taken to avoid any kind of contamination from air or water and utmost sterilized conditions are maintained. Proper hygienic conditions are maintained while storage.
d) Thawing: Thawing is done as soon the meat is taken out form refrigerated conditions to avoid any multiplication of microbes and bacteria. In this process the meat is thawed in microwave oven at a recommended temperature to kill microorganism.
e) Cooking: While cooking sanitize conditions are followed. Boiling of meat is done prior to cooking to kill the entire remaining microorganism. Chefs are advised to wear headscarfs and gloves while cooking to avoid any contamination. All the ingredients used are of best available quality.
f) Cooling: Two stage cooling method of is used cooling food from 140° F (60° C) to 70° F (21° C) within two hours and to 41° F (5° C) or lower within four hours.
g) Reheating: Reheating of food is done at 110 °F to 120 °F. This is the temperature that’s required to keep bacteria at bay.
i) Hot Holding: Hot holding process is done to avoid any spore forming bacteria. This is done by boiling the cooked food in water for 30-40 minutes at 50-600C temperatures.
2) All of the staff are trained to carry out cooking process under sanitary conditions. All the hygienic conditions are monitored regularly. Before cooking all staff are advised to have a clean bath and persons form any kind of communicable disease are restricted from entering the kitchen. Proper attire like apron, cooking gloves, head scarf which is washed regularly is worn by cooking staff all times which is scrutinized by quality manager regularly. All the food is quality tested before serving to the customers.