1. List the instances where the food handler has cross-contaminated the cooked chicken. Cross-contamination occurs when food have both direct or indirect contact with each verso during storage or preparation. ?The frozen chickens were thawed to be cook for lunch at the xyz restaurant.? This indicates that the food handler utilise the alike container to defrost and bake the chicken. During the process of freezing, a small move of bacteria are still capable of surviving curtly copious the food handler still reuses the container allowing the bacteria to uphold and cipher both inside and on the skin of the chicken. Moreover, at that signal is no indication of the equipment, utensils, preparation benches and sinks being exhaustively process forrader use. Also, although the food handler had unwrapped and cleaned the chickens, it does not ensure her hold have been washed thoroughly before handling the chickens. ? later cooking, the chickens were laid on the stainless steel tray that had been used for thawing the raw chickens.? This method is unhygienic and allows cross-contamination to take place truehearted and easy. 2. What was wrong with the chickens not being cooked through the center of attention? payable to the food handler?s laziness and wish of professionalism, the chickens were placed into one dish in the oven to avoid redundant rinse up. This overcrowding of the chicken in the oven meant that not all the chickens were cooked thoroughly enough causing an uneven proportion of cooking. As a result, any(prenominal) larger chickens were not thoroughly cooked in the centre although they appeared to be cooked on the outside. 3. What was wrong with the bain-marie being 40*C? subsequently cooking, the chickens were places in a bain-marie to be kept warm at a temperature of 40*C. However, bacteria can grow and variant rapidly in this range, also known as the take a chance zone. If you want to get a full essay, order it on our website: OrderCustomPaper.com
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