CASE 3: A NEWLY HIRED EMPLOYEE STARTED HER WORK IN THE KITCHEN. AS SHE STATED, IT WAS HER SECOND DAY IN A CERTAIN RESTAURANT. THE NEWLY HIRED CREW HOPED SHE WOULD GET A LITTLE MORE TRAINING THAN SHE DID YESTERDAY. SHE WANTED TO DO A GOOD JOB, BUT THIS HER FIRST TIME TO WORK IN A RESTAURANT. IT WAS ANOTHER BUSY DAY AND NO ONE HAD TIME TO TEACH HER ABOUT SAFE FOOD HANDLING. NO TRAINING WAS EVEN CONDUCTED BEFORE SHE STARTED HER WORK. SHE WAS ASSIGNED TO PREPARE CHICKEN PIECES READY FOR THE CHEF TO USE INN TONIGHT’S BAKED CHICKEN SPECIAL; THE OTHER TO PREPARE SALAD INGREDIENTS INCLUDING LETTUCE, CELERY AND RAW CARROTS. WHEREIN THOSE TASKS SHE BARELY KNEW SHE COULD DO CORRECTLY. SHE JUST WIPED THE CUTTING BOARD THAT SHE HAD USED FOR THE CHICKEN THEN STARTED THE SALAD PREPARATION AND USED THE SAME CUTTING BOARD IN CUTTING THE BEGETABLES FOR SALAD. TWO DAYS LATER, THREE EMPLOYEES WHO HAD EATEN THE SALAD THE NEWLY HIRED HAD PREPARED BECAME SICK WITH WATERY DIARRHEA THAT LASTED ABOUT THREE DAYS. SIX PATRONS BECAME ILL AFTER EATING THE SALADS ON THE SAME DAY AS THE EMPLOYEES HAD. QUESTIONS: 1. WHAT WENT WRONG? 2. WHAT THEN THE ESTABLISHMENT SHOULD DO TO AVOID THE CROSS CONTAMINATION? 3. WAS THE NEWLY HIRED EMPLOYEE BE LIABLE TO WHAT HAPPENED ? WHY? JUSTIFY YOUR ANSWER
CASE 3: A NEWLY HIRED EMPLOYEE STARTED HER WORK IN THE KITCHEN. AS SHE STATED, IT WAS HER SECOND DAY IN A CERTAIN RESTAURANT.
THE NEWLY HIRED CREW HOPED SHE WOULD GET A LITTLE MORE TRAINING THAN SHE DID YESTERDAY.
SHE WANTED TO DO A GOOD JOB, BUT THIS HER FIRST TIME TO WORK IN A RESTAURANT. IT WAS ANOTHER BUSY DAY AND NO ONE HAD TIME TO TEACH HER ABOUT SAFE FOOD HANDLING. NO TRAINING WAS EVEN CONDUCTED BEFORE SHE STARTED HER WORK. SHE WAS ASSIGNED TO PREPARE CHICKEN PIECES READY FOR THE CHEF TO USE INN TONIGHT’S BAKED CHICKEN SPECIAL; THE OTHER TO PREPARE SALAD INGREDIENTS INCLUDING LETTUCE, CELERY AND RAW CARROTS. WHEREIN THOSE TASKS SHE BARELY KNEW SHE COULD DO CORRECTLY.
SHE JUST WIPED THE CUTTING BOARD THAT SHE HAD USED FOR THE CHICKEN THEN STARTED THE SALAD PREPARATION AND USED THE SAME CUTTING BOARD IN CUTTING THE BEGETABLES FOR SALAD.
TWO DAYS LATER, THREE EMPLOYEES WHO HAD EATEN THE SALAD THE NEWLY HIRED HAD PREPARED BECAME SICK WITH WATERY DIARRHEA THAT LASTED ABOUT THREE DAYS. SIX PATRONS BECAME ILL AFTER EATING THE SALADS ON THE SAME DAY AS THE EMPLOYEES HAD.
QUESTIONS:
1. WHAT WENT WRONG?
2. WHAT THEN THE ESTABLISHMENT SHOULD DO TO AVOID THE CROSS CONTAMINATION?
3. WAS THE NEWLY HIRED EMPLOYEE BE LIABLE TO WHAT HAPPENED ? WHY? JUSTIFY YOUR ANSWER.
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