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.
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.