Food Service Sanitation

Topics: Food safety, Bacteria, Hygiene Pages: 2 (564 words) Published: March 28, 2013
Case study 1

i.Five possibilities that cause food poisoining that occurred during the wedding based on the Case Study.

a.Time interval
The food that has been cooked early in the morning that is at 10:00 to 11:00 am and it is been served between 1:30 to 3:30 p.m. That almost took as long as 4 hours. This cause the food spoiled and stale as the food has been stored long.

b.No covers for the containers of raw food
Microorganisms require nutrients to grow. Raw food has a moisture condition that can attract bacteria. The people that work at the kitchen is not practice a good hygiene for the food. The food is not covered and it attract more bacteria.

c.No protective glove
The people that handling food didn’t wear any protective gloves. The food can easily spoiled by the food handler’s hand. We did not sure that the hand of the food handler is clean and free from bacteria or not. So, it is possible that it can cause the food poisoining.

d.Condition of kitchen
It is stated that the kitchen was greasy and dirty. Cockroaches were also seen at the kitchen. This show that they did not practice a good hygiene for their kitchen that can cause food to be spoiled and cause food poisoining.

e.Ventilation and room temperature
Microorganism have different oxygen needs for growth. As for the temperature it has something to do with Temperature Danger Zone (TDZ). Most microorganisms grow well in the TDZ and some of them survive and grow outside the TDZ. The relationship between room temperature and ventilation cause the food to be spoiled. This also effected to the food poisoining.

ii.Five actions that have been taken to avoid food poisoining in the future.

a.Maintaining food in danger zone
Food that is been stored to long in the temperature danger zone can allow the growth of bacteria that may present in food. Therefore, the food must not be exposed to the temperature danger zone more than 4 hours that is...
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