Ch$-\frac{?}{?}$ Review Case Study

POSSIBLE POINTS: $50$

To keep the food safe during holding and serving, you must know how to hold hot and cold food; use time as a method of control to hold food; and prevent contamination of food in self$-$service areas and when serving food to customers.

Now, take what you have learned in this chapter and apply it to the following case study.

Jill, a line cook on the morning shift at memorial Hospital, was also filling in for the kitchen manager, who usually supervises lunch in the cafeteria. Jill was also responsible for making sure meals were trayed and put into food carts for transport to the patients' rooms. The staff also packed two dozen meals each day for a nerighborhood group that delivered them to homebound elderly people.

Knowing the delivery driver would arrive soon to pick up the meals, Jill looked for insulated food containers to hold them. When she could not find any, she loaded the meals into cardboard boxes she found near the back door. The cafeteira was busy, and the staff had many meals to tray and deliver.

As lunch period was ending, Jill breathed a sigh of relief. She moved down the cafeteria serving line, checking food temperatures. One of the casseroles was at $130F(54C).$ Jill checked the water level in the steam table and turned up the thermostat. She then went to clean up the kitchen and finish her shift.

What did Jill do wrong? $($multiple$-$responses$)$

A$.$ Kept the cardboard boxes near the back door where the boxes could have been contaminated by pests.

B$.$ Turned up the thermostat of the steam table.

C$.$ Packed the deliveries in cardboard boxes instead of food$-$grade, insulated containers.

D$.$ Kept the delivery meals in a hot$-$holding cabinet instead of leaving the food in a steam table until suitable containers were found and the driver arrived.

E$.$ Not making sure that the internal tempetidture of the food on the steam table was checked at least every four hours. This way she would known if the steam table was

not maintaining the correct temperature, and hence, the casserole was in the temperature danger zone.

F$.$ Throw out the casserole and any other food that was not at the correct temperature.