When working in a bake shop, it\'s important to ensure that the kitchen environm
ID: 127247 • Letter: W
Question
When working in a bake shop, it's important to ensure that the kitchen environment is sanitary, but you also need to make sure that you're not contaminating the food yourself.
1. From your reading;
What are some examples of good and bad kitchen practices? (3 each)
What steps can you take to ensure good sanitation practices and wholesome food?
2. Go online and search for any major food-borne outbreaks that have occurred in the past 5 years.
Explain what pathogen caused the outbreak,
which food was affected,
how many people were affected, and
how it could have been avoided.
Explanation / Answer
Not cross-contamination.
Wearing a clean apron.
Hands should be cleaned and gloves should be worn while working in the kitchen.
Bad kitchen practices include not doing the all listed above; i.e. cross contaminating while working in the kitchen, not wearing an apron and not using gloves.
What steps can you take to ensure good sanitation practices and wholesome food?
Steps to take to ensure good sanitation practices and wholesome food are:
Ensuring that the facility has a properly working hand sink with soap and single-use paper towels
Wash hands frequently, especially before you begin work and after completing the work.
Ensuring that raw products are fresh and wholesome.
Maintaining Proper Temperature for food items.
Cooling and cold holding for refrigerated food should be held at
or below 41º F.
Hot holding for cooked foods must be a minimum temperature of 135º F.
Reheating leftovers must be achieved at a minimum temperature of 165º F.
Being careful to protect food products from contamination by keeping them covered or packaged above ground or off the floor. Protecting foods from physical contamination such as sneezing, coughing, touching dirty surfaces or containers.
Water Supply: When food is prepared there should be a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises.
The pathogen caused the outbreak; FDA tested other papayas imported from Mexico and isolated several types of Salmonella, including Salmonella Agona, Salmonella Kiambu, Salmonella Gaminara, Salmonella Thompson, and Salmonella Senftenberg.
Food that was affected; imported Maradol papayas from the Carica de Campeche farm in Mexico
Number of people that were affected; A total of 220 people infected with the outbreak strains of Salmonella Thompson (144),
How it could have been avoided: Efficient quality checking by the FDA and rejection of the infected samples before importing
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