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Saint Francis of Assisi College: Time: 40 Minutes A. Case Study 1

1) A restaurant left shredded cheese out at room temperature for over 24 hours, resulting in foodborne illness among customers who ate pizza made with the cheese the second day. Leaving cheese out allowed bacteria like Staphylococcus aureus to grow, causing the illness. Proper cooling and refrigeration could have prevented this. 2) A restaurant served potato salad made from leftover baked potatoes stored at room temperature overnight. This led to 34 people getting botulism poisoning from the salad, with two deaths. Botulism spores in the potatoes were allowed to germinate and produce toxin at the warm temperature. Proper cooling and refrigeration of potatoes could have prevented the botulism outbreak. 3)

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88 views

Saint Francis of Assisi College: Time: 40 Minutes A. Case Study 1

1) A restaurant left shredded cheese out at room temperature for over 24 hours, resulting in foodborne illness among customers who ate pizza made with the cheese the second day. Leaving cheese out allowed bacteria like Staphylococcus aureus to grow, causing the illness. Proper cooling and refrigeration could have prevented this. 2) A restaurant served potato salad made from leftover baked potatoes stored at room temperature overnight. This led to 34 people getting botulism poisoning from the salad, with two deaths. Botulism spores in the potatoes were allowed to germinate and produce toxin at the warm temperature. Proper cooling and refrigeration of potatoes could have prevented the botulism outbreak. 3)

Uploaded by

Kristine Lyn Campos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Saint Francis of Assisi College

Risk Management Applied as to Safety, Sanitation and Security


PRELIM EXAM

Answer the following questions.


Time: 40 minutes
A. CASE STUDY 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
(70 F, 21C) until use. Three of the four containers were used on pizzas later that day. The next
day, the four containers of cheese were used. On both days, the pizzas were cooked in an oven
set to 500 F (260C).
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.
Questions.
1. What foodborne hazard may have been associated with this foodborne illness?
2. How could this have been prevented?

CASE STUDY 2
In Albuerqueque, New Mexico, a well-know food establishment, identified as Restaurant A, had
been packing customer 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 bakes potatoes were left at closing time, they were stored on a kitchen counter or
shelf overnight. The next morning, the salad chef would arrive the 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 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; two died. Before this
incident, 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 PHFs!
Questions.
1. Just how did those people get botulism from potato salad.
2. Write down what are the preventions in the said bacteria found which is botulism.

B. TRUE or FALSE. Write TRUE if the statement is correct and write FALSE if the statement
is incorrect and write the correct answer. 2 points each.
1. Virus are one of the most important biological foodborne hazards in any food establishment.
2. Most foods are “acidic” and have a pH less than 7.0.
3. Use cooking oil can mix in a new cooking oil?
4. Discard hot food that has been more than 5 hours.
5. Food hazard is a disease caused by the consumption of contaminated food.
6. Always wash hands after food preparation.
7. Contamination is the absences of the harmful food to humans.
8. One of the highly susceptible population (at risk) is teenager.
9. Storing cooked and ready-to-eat foods under raw products.
10. Bacteria transferred to food from Food Handlers with Poor Personal Hygiene.
11. All microorganisms does not need moisture to grow & reproduce.
12. Moisture is an important factor in bacterial growth.
13. In case of suspected Foodborne Illness, preserve the evidence, throw the packaging materials.
14. Mold can grow in very poor nutritional conditions.
15. Ingredients are one of sources of Food Contamination.

C. ENUMERATIONS
A. Food safety practices
1.____________________________________________________________________________
2.____________________________________________________________________________
3.____________________________________________________________________________
4.____________________________________________________________________________
5.____________________________________________________________________________
B. Reasons of food contamination
1.____________________________________________________________________________
2.____________________________________________________________________________
3.____________________________________________________________________________
4.____________________________________________________________________________
5.____________________________________________________________________________

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