Case Study

Sarah is the manager of a college foodservice operation that serves one thousand students living in two dormitories on campus. Although she checks in on the operation on a daily basis, one day she decided to have her assistan relieve her for most of the day while she conducted in$-$depth observations of each production area. She made the following notes:

Deliveries left longer at the dock than necessary in warm weather.

Box of fruit left in storeroom; no one knows when it was placed there.

Line cook boiling vegetables in deep water instead of using steamer. Check to see if steamer is functioning correctly.

Vegetables cooked too soon for service and held too long.

In salad preparation area, produce soaking in water while staff are on break.

After her day of observation, Sarah decided to talk to the entire staff about nutrient retention at the next regular staff training.

What nutrition information should Sarah provide her staff?

Why should Sarah and her staff be more careful to preserve nutrients for their customers?