Preview

Workplace Hygiene Procedures

Good Essays
Open Document
Open Document
610 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Workplace Hygiene Procedures
Assignment: Follow Workplace Hygiene Procedures
1. What steps would you take if you were Harry?
As there was insufficient room in the cool room and these chickens needed cooling, the steps I would take are:
a. To make sure that these chickens were placed in a clean and covered container
b. Then it was important to label the container as to which batch it is and what time the chickens were cooked. This is because we need to keep track of the time and make sure that the food is not kept in room temperature for more than 2 hours
c. If the containers were too big but there were still some space in the cool room for smaller containers, I would move some chickens to the smaller ones and place as many as I could in the cool room
d. Remind other colleagues to not leave the cooked chickens on the bench and make sure they store in separately from raw foods
e. Warn the chef that he might have caught the flu, and ask to assign someone else to take care of the chickens in order to prevent the spread of bacteria around food and workspaces

2. Assuming the food poisoning resulted from the chickens, what sort of poisoning is likely? How have you reached this conclusion?
It was most likely the result of:
a. Staphylococcus aureus. The chickens got in contact with human who carries disease, in this case most probably from the chef
b. Clostridium perfringens. The cooked chickens were left in room temperature on the bench until the next morning (slowly)
c. Salmonella. After all it is poultry, and was not cooled rapidly after cooked nor hel at 60⁰C

3. What would be the symptoms of this type of food poisoning?
The most likely symptoms of the food-poisoning outbreak are:
a. Severe abdominal pain, cramps, fever, vomiting, diarrhea and may last for several days
b. Nausea, dehydration, vomiting, cramps for up to 24 hours
4. Write a report to the venue’s management indicating what you feel happened and what steps should be taken to ensure an outbreak won’t occur again.

You May Also Find These Documents Helpful

  • Good Essays

    Since there is lack of awareness about the product, it is very difficult to convince the poultry…

    • 602 Words
    • 3 Pages
    Good Essays
  • Good Essays

    Food Safety Bulletin

    • 835 Words
    • 4 Pages

    As consumers, we readily forget that the foods that we purchase are prepared, either packed, or ready to eat. However, before these foods arrive at groceries or restaurants, they go through some tough inspections and pass numerous tests before they are released to the public. The safety concerns should not stop there. When you purchase foods, proper handling and storing should be applied. Take meats for example: they need to be stored at a temperature below 40˚F. Bacteria grow most rapidly in the range of temperatures between 40˚F-140˚F. They can double in number in as little as twenty minutes.…

    • 835 Words
    • 4 Pages
    Good Essays
  • Satisfactory Essays

    Assignment 208 Task D

    • 512 Words
    • 3 Pages

    Food poisoning – make sure that the food is cooked through, make sure it is cooked at the correct temperature and check the use by dates.…

    • 512 Words
    • 3 Pages
    Satisfactory Essays
  • Good Essays

    Diseases, health risks, unsanitary living conditions, and animal cruelty are just a few of the problems associated with the production of poultry products, resulting from the choices of major food corporations. On farms, typically called broilers, chickens are raised in confined farmhouses, often cramming hundreds of chickens. Forcing these animals to live in their own filth, health factors become a major concern. In the span of four to six weeks, chickens are raised in their own feces, an…

    • 511 Words
    • 3 Pages
    Good Essays
  • Better Essays

    some of the cooked food products gets extremely quickly contaminated, as food waste promptly and safely. meat, fish, poultry, dairy products, cooked pasta and rice are perfect for bacteria to grow. that's why we must dispose or clear meals leftovers immediately. for e.g. if the service user left some rice or meat in the pan, we must cover it immediately after the meal and store it in the fridge but only for a few hours (e.g. lunch till supper, but not till next…

    • 1218 Words
    • 5 Pages
    Better Essays
  • Satisfactory Essays

    Salmonella is one of the most commonly reported types of food-borne illness. Salmonella is caused by a variety of different bacteria. The ensuing illness is treatable, but in some cases, fatal. Most of the time people aren’t even aware they have salmonella, they think something they ate didn’t agree with them and the symptoms are mild and disappear quickly. I believe no one really takes any action of going to a hospital or to their doctor until the symptoms worsen and become unbearable or scary for them that’s at least what I do, which I shouldn’t because instead of me finding out what problem was solving it quickly, I go through the pain and agony until I can’t take t\it anymore. Quite often, the mishandling of food products causes salmonella. In many cases, the bacterium is spread by animal feces coming into contact with fresh foods in the case of eggs, the bacteria come from within the chicken and are already in the egg before it is laid. Eggs are the most common source of salmonella. Infections can also come from contaminated dairy products, meats, and various shellfish. Undercooked meats and poultry may contain the bacteria and on rare occasion fresh fruits and vegetables can also be contaminated. Clinical symptoms are diarrhea, fever, chills, cramping in the stomach and intestine, fatigue and in some cases, headache symptoms can appear as soon as eight hours after ingestion contaminated food products. In some cases, it takes a few days for the symptoms to appear. The illness usually lasts 4 to 7 days, most people recover without treatment. The way you treat salmonella also known as (food poising) is by managing any complications until it passes. Dehydration is most common because of diarrhea so drinking a cup of water or a rehydration drink for each large, loose stool you have. Do not drink fruit juices or soda due to the fact they have too much sugar and they are not good for dehydration. Ways to prevent salmonella are: do not eat row or uncooked eggs, avoid…

    • 497 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    Factory Farming

    • 612 Words
    • 3 Pages

    Broiler chickens, luckily for them, only live up to 7 weeks old until they are big enough to be slaughtered. Their life starts out in incubator trays with hundreds and thousands of other chicks without enough head room to stand up, and not enough room to take 2 tiny steps. So for the first week of their lives it goes from cramp trays, to cramp boxes, to getting dumped onto the filthy floors of the factory farm. They don't clean the floors from the past chickens either. As the chickens grow the walking space gets smaller and tighter for the chickens. The chickens are selectively bred and are given special drugs in the food and water to make the chickens grow incredibly fast. Because of the breeding and drugs, a lot of the chickens develop leg problems which make is sometimes impossible to walk and stand so they either can't get to the food or they can't reach the water. Also, because of the ammonia in the feces, the chickens often…

    • 612 Words
    • 3 Pages
    Good Essays
  • Good Essays

    If an accident or sudden illness occurs follow appropriate policies and procedures, by ringing the correct emergency service and contact your manager for further advice. If its sickness and Diarrhoea, anti back all handles and sterilise all cutlery and, clean to stop infection spreading keep client away from others let any potential visitors know of the illness. Limit the staff to stop spread of illness.…

    • 1204 Words
    • 5 Pages
    Good Essays
  • Good Essays

    2.5 Food Safety

    • 350 Words
    • 2 Pages

    In your own kitchen, explain 2 food safety practices you feel your family can improve and 2 food safety practices you feel your family does well. (16 points)…

    • 350 Words
    • 2 Pages
    Good Essays
  • Good Essays

    In this study a female patient who had a problem that had arisen suddenly after lunch, had allergic reaction to something that she ate or drank had sent her to the bathroom with cramps and copious diarrhea. She knew she was violently allergic to wheat gluten, but the waiter had assured her that the meal was wheat gluten-free. Her lawyer-husband had his investigators at the restaurant before they closed that night, testing for any evidence that would uncover the cause. This is one of the organisms that the investigators found in the dishes she had that day.…

    • 1889 Words
    • 8 Pages
    Good Essays
  • Good Essays

    Amisha

    • 5251 Words
    • 22 Pages

    Diarrhea describes bowel movements (stools) that are loose and watery. It is very common and usually not serious. Many people will have diarrhea once or twice each year. It typically lasts two to three days and can be treated with over-the-counter (OTC) medicines. Some people have diarrhea often as part of irritable bowel syndrome or other chronic diseases of the large intestine.…

    • 5251 Words
    • 22 Pages
    Good Essays
  • Good Essays

    Food Microbiology

    • 1276 Words
    • 5 Pages

    Symptoms usually start suddenly half a day to five days after ingestion of the bacteria. The diarrhea is frequently described as “rice water” in nature and may have a fishy odor. An untreated person may produce 10- 20 liters of diarrhea a day. Severe diarrhea kills about half of the affected individuals. Cholera has been nicknamed the “blue death” because a person’s skin may turn bluish grey from extreme loss of fluids.…

    • 1276 Words
    • 5 Pages
    Good Essays
  • Satisfactory Essays

    2 5 Work Flle 1

    • 427 Words
    • 2 Pages

    In your own kitchen, explain 2 food safety practices you feel your family can improve and 2 food safety practices you feel your family does wel (16 points) Two things my family and I could do better is: cleaning the counters, and keeping the cat off the counter. I believe that we should defiantly become better at keeping the cats off the counter. The three cats tend to jump on the counter constantly. My family and I should become better at removing the cat from the counter and placing them on the floor. Since the cats constantly jump on the counter we should wash the counter directly after removing the cat vice just cleaning…

    • 427 Words
    • 2 Pages
    Satisfactory Essays
  • Powerful Essays

    neurotoxin types A, B, and E; while types C and D only cause toxicity in animals. However, all…

    • 1404 Words
    • 6 Pages
    Powerful Essays
  • Good Essays

    Clostridium Perfingens

    • 686 Words
    • 3 Pages

    Clostridium Perfringens is common in beef, poultry, gravies, and dried or pre-cooked foods. “The actual cause of C. Perfringens is temperature abuse of prepared foods. Small numbers of the organisms are present after cooking but multiply to food poisoning levels during cool down and storage” (EDIS, 2012). It often happens when food is prepared in large quantities and kept warm for a long time (Center for Disease Control, 2011).…

    • 686 Words
    • 3 Pages
    Good Essays