Simpas H.

Instructions: Read the following cases and respond to the questions that follow.
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Case #1
Jerome, the morning prep cook at a local restaurant, was preparing shredded cheese to be used on
pizzas. His procedure included cutting the cheddar cheese into small blocks and then shredding it by
hand. He prepared several 4-gallon containers and left the containers out at room temperature [70°F
(21°C)] until use. Three (3) of the four (4) containers were used on pizzas later that day. The next day,
the fourth container of cheddar cheese was used. On both days, the pizzas were cooked in an oven set
to 500°F (260°C). Four (4) days later, several people came back to the restaurant and said that they had
become ill a few hours after eating their pizza. Only people who ate pizza on the second day appeared to
have become ill.
Questions:
1. What food borne hazard may have been associated with this food borne illness?
The food borne hazard salmonella and staphylococcus because of not practicing personal
hygiene and he left the container on a more higher temperature were the organism had opportunity to
grow in the cheese and maybe the main reason is the cross contamination, and, any raw or
undercooked animal product can carry salmonella. That includes meat, unpasteurized dairy products like
milk and cheese, eggs, and seafood. Fruits, vegetables, and nuts also can become contaminated with
salmonella. In recent years, the CDC has reported outbreaks associated with particular brands of alfalfa
sprouts, pistachios, nut, butters, and cucumbers.
2. How could this have been prevented?
Practice good personal hygiene cleans the entire food contact surface. Keep out the entire ready-to-eat
food out of the danger zone area where micro organism can grew easily. And avoid handling food with
bear hands only.
Case #2
In Albuquerque, New Mexico, a well-known food establishment, identified as Restaurant JRD, had been
packing customers in for years. The owners took pride in keeping the establishment spotlessly clean and
serving daily thousands of thick juicy steaks and gigantic potatoes. When some baked potatoes were left
at closing time, they were stored on a kitchen counter or shelf overnight. The next morning, the salad
chefs would arrive to peel, dice, and mix the leftover potatoes with other ingredients to make the side
order special of the day: potato salad. This had been a standard practice for years. The finished product
was put into containers and chilled before serving at noon. One (1) day, the potato salad was made and
served as usual. Customers came in for lunch and some ate potato salad. The next day, 34 customers
were hospitalized for botulism; two (2) died. Before this incident, the Food and Drug Administration
(FDA) defined Potentially Hazardous Food (PHF) as any moist, high protein food capable of supporting
rapid bacterial growth. After this deadly incident, the FDA included cooked potatoes in the list of PHF.
Questions:
1. How did those customers get botulism from potato salad?
Maybe because potatoes are grown in the ground, the spores that cause botulism can survive
on them. The spores can grow potatoes that are wrapped in foil, baked, and left in the foil for
periods after baking. The foil creates an oxygen-reduced environment. This, coupled with warm
room temperatures and moisture, create a prime environment for the bacteria to grow.
Potatoes baked in foil and not immediately consumed should be removed from the foil and
stored in the refrigerator.
2. What should be Restaurant JRD’s game plan to prevent such an incident from happening again?
 Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-
acid foods such as corn or green beans, meat, or poultry).
 Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags
that are tightly closed. Then place the bags in a trash receptacle for non-recyclable trash outside the
home. Keep it out of the reach of humans and pets.
 Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look
damaged or cracked, or seem abnormal in appearance. Do not use products that spurt liquid or
foam when the container is opened.
 Boil home-processed, low-acid canned foods for 10 minutes prior to serving. For higher
altitudes, add 1 minute for each 1,000 feet of elevation.
 Refrigerate all leftovers and cooked foods within 2 hours after cooking (1 hour if the
temperature is above 90 °F).
 One of the most common causes of food borne botulism is improperly home-canned food,
especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows
water to reach 240 to 250 °F, a temperature that can kill the spores.

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Instructions: Read the following cases and respond to the questions that follow.

Write your answers in a

2. How could this have been prevented?

1. How did those customers get botulism from potato salad?

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