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Read the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3. Where should the cooked onions have been stored? 4. What would you do differently to safely prepare and hold food, if this were your food cart? 5. Name some potential pathogens that would have been most common for these errors in preparation.

Read the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3. Where should the cooked onions have been stored? 4. What would you do differently to safely prepare and hold food, if this were your food cart? 5. Name some potential pathogens that would have been most common for these errors in preparation.

Phlebotomy Essentials
Phlebotomy Essentials
6th Edition
ISBN:9781451194524
Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Chapter1: Phlebotomy: Past And Present And The Healthcare Setting
Section: Chapter Questions
Problem 1SRQ
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Read the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3. Where should the cooked onions have been stored? 4. What would you do differently to safely prepare and hold food, if this were your food cart? 5. Name some potential pathogens that would have been most common for these errors in preparation.
Transcribed Image Text:Read the following scenario then answer the questions below - be as specific as you can. Bob started preparing for his food cart lunch service at 6 a.m. He pulled the hamburgers from the freezer and put them in a pan near the stove to defrost. He washed his lettuce and tomatoes, sliced them, placed them in pans, and put them in the reach-in. He got out the onions, sliced them, and sautéed them for later service for patty melts, placing the cooked onions next to the stove so that they would be convenient. At about 10 a.m., he marked his burgers on the grill, cooking them to 110°F. He then placed them in a pan with some beef stock in it, so that they would stay warm. At noon, he was open for business. Several customers bought hamburgers that day, and some got patty melts. Two days later, the health inspector pid Bob a visit. Several of his patrons had gotten quite ill. 1. List Bob's four main mistakes. 2. At what temperature should he have kept his products stored before cooking? 3. Where should the cooked onions have been stored? 4. What would you do differently to safely prepare and hold food, if this were your food cart? 5. Name some potential pathogens that would have been most common for these errors in preparation.
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