Please read the case studies below and answer the questions. Each question should be answered with a well thought out, complete response. The content of your answers will affect the amount of points you earn. You must answer all questions for all five scenarios. You may use the text box below or submit your assignment as a Word or PDF Document. :
Susan Jones is a manager of the American CafÃ©, located in a large hotel in Chicago. On this day, Susan performs an inspection of the large, walk-in refrigerator. During the inspection, Susan notices that raw chicken for the rotisserie is not covered during thawing and the chicken is stored directly above several washed heads of lettuce. Other food items are stored in covered containers that are not labeled or dated. Susan also notices that boxes of produce have been stacked closely together on the floor of the walk-in cooler, and the thermometer is hanging from the condensing unit.
What food safety hazards exist in the walk-in refrigeration unit?
Which of these hazards might result in food contamination?
What should be done to correct the problems that Ms. Jones observed during her inspection?
John Milroy is the kitchen manager at Mario’s Italian Bistro. John has been given permission to purchase a new deli slicer. Johnâ€™s general manager has told him to make sure that the slicer is right for the operation and that the Health Department will approve of the slicer.
What design and construction features should John consider when making comparisons between slicers?
What policies need to be put in place regarding the use of the slicer by the kitchen staff?
Les Newman is a night manager of the buffet at Island Resort. One evening Les noticed a large amount of detergent in the third compartment sink of the manual equipment and utensil washing sink. The deli uses chlorine as a sanitizer. When Les asked the dishwasher why soapsuds were in the sanitizing water, the dishwasher indicated that this was a common occurrence when there were a lot of things to wash, especially toward the end of the cleaning and sanitizing process.
Should Les be concerned about what was observed? If so, why?
What should Les tell the dishwasher to do when there is a large amount of detergent in the sanitizer?
What should the dishwasher do to prevent detergent from getting into the sanitizer?
Brian Johnson is responsible for remodeling the deli at King’s Casino. The equipment (sink, oven, retail case) in the facility is not new but meets current design and health standards. However, the floors, walls, and ceiling need to be upgraded in order to meet standards.
What criteria should Brian use when considering materials for the new floors, walls, and ceiling?
Is wood flooring acceptable in this area? If not, why?
What design/construction features must be considered in order to keep pests out of the deli?
The Grab and Go fast casual restaurant in Gordon’s Hotel is now offering fried chicken. New fryers were purchased for this item. After the new equipment arrived, the vendor offered to provide the employees with training on how to safely operate the equipment. At first, the general manager refused the offer since he didnâ€™t want to take employees away from their job responsibilities. However, the manager in charge of the kitchen convinced the owner otherwise.
From a sanitation perspective why would the kitchen manager step in on this situation?
What policies would need to be put in place regarding the new fryer to make sure that customers never have unexpected allergic reactions?Why?