CCN 2115 Food Service Operations
Individual Assignment
Newspaper:
New Food-poisoning case involved North Point restaurant: CHP (982 words)
Tutorial Group: A01
Student Name: Wan Hiu Lam
Student Number: 16052562A
The food-borne illness is transmitted to people by bacteria through infection. At Harbour Grand Cafe, 74 victims suffered from diarrhea, abdominal pain and vomiting after eating lobster, sashimi and Peking duck that is high severity of consequences. In this time, the food poisoning case is result from two reasons. First, since lobster, sashimi and Peking duck are hazardous foods and maintain high protein. Those foods can classify as edible crustaceans, fish and poultry. Protein will breakdown into amino acid that is favour …show more content…
Restaurant staff should determine the critical control points for food preparation like temperature, time and procedures and set its limits.
For the food preparation temperature in food poisoning case, those foods shoved at 10 degree Celsius and cooked twice. However, temperature of refrigerated food should be at or below 5 degree Celsius. And, those frozen foods should bring below -18 degree Celsius while those frozen foods like sashimi and lobster should thaw by using refrigerator and keep at 0-4 degree Celsius until customers consume it. Besides, when cooking the poultry like Peking duck, the heat should be maintained at 75 degree Celsius or above, and it can only reheat once; otherwise, bacteria will accumulate.
For the preparation time in the food poisoning case, foods were display for five hours in room temperature. Nevertheless, when those foods are put between 5-60 degree Celsius within 2 hours, it still can be return to refrigerator. When those foods lay for 2-4 hours, it can be eaten; however, it should be throw away after 4 hours. Furthermore, since microorganisms can reproduce within 20 minutes, foods cannot distribute at bacteria-incubation temperature that is between 4-60 degree Celsius, which is the range of danger zone. Therefore, ice bath should lay under foods for cooling down the temperature, and it should change every half hour for avoiding ice …show more content…
Staffs use colour-coded cutting board for chipping specific foods. For example, staffs use green for vegetable and white for sashimi. Also, they can use specific knives for specific foods particularly separate ready-to-eat food and raw meat like for Peking duck and sashimi. As this restaurant is serving buffet, its spoons, folks and tongs should be sanitized and replaced frequently. Moreover, foods should distribute in an order. That raw meat should place at the bottom selves while ready-to-eat foods should place at the top. Therefore, it can prevent the juices of raw food to touch the cooked foods. Likewise, the trashing area should place far away from the food preparation area, since some raw meat may dispose into trashing area thus avoiding germ infection and
Individual Assignment
Newspaper:
New Food-poisoning case involved North Point restaurant: CHP (982 words)
Tutorial Group: A01
Student Name: Wan Hiu Lam
Student Number: 16052562A
The food-borne illness is transmitted to people by bacteria through infection. At Harbour Grand Cafe, 74 victims suffered from diarrhea, abdominal pain and vomiting after eating lobster, sashimi and Peking duck that is high severity of consequences. In this time, the food poisoning case is result from two reasons. First, since lobster, sashimi and Peking duck are hazardous foods and maintain high protein. Those foods can classify as edible crustaceans, fish and poultry. Protein will breakdown into amino acid that is favour …show more content…
Restaurant staff should determine the critical control points for food preparation like temperature, time and procedures and set its limits.
For the food preparation temperature in food poisoning case, those foods shoved at 10 degree Celsius and cooked twice. However, temperature of refrigerated food should be at or below 5 degree Celsius. And, those frozen foods should bring below -18 degree Celsius while those frozen foods like sashimi and lobster should thaw by using refrigerator and keep at 0-4 degree Celsius until customers consume it. Besides, when cooking the poultry like Peking duck, the heat should be maintained at 75 degree Celsius or above, and it can only reheat once; otherwise, bacteria will accumulate.
For the preparation time in the food poisoning case, foods were display for five hours in room temperature. Nevertheless, when those foods are put between 5-60 degree Celsius within 2 hours, it still can be return to refrigerator. When those foods lay for 2-4 hours, it can be eaten; however, it should be throw away after 4 hours. Furthermore, since microorganisms can reproduce within 20 minutes, foods cannot distribute at bacteria-incubation temperature that is between 4-60 degree Celsius, which is the range of danger zone. Therefore, ice bath should lay under foods for cooling down the temperature, and it should change every half hour for avoiding ice …show more content…
Staffs use colour-coded cutting board for chipping specific foods. For example, staffs use green for vegetable and white for sashimi. Also, they can use specific knives for specific foods particularly separate ready-to-eat food and raw meat like for Peking duck and sashimi. As this restaurant is serving buffet, its spoons, folks and tongs should be sanitized and replaced frequently. Moreover, foods should distribute in an order. That raw meat should place at the bottom selves while ready-to-eat foods should place at the top. Therefore, it can prevent the juices of raw food to touch the cooked foods. Likewise, the trashing area should place far away from the food preparation area, since some raw meat may dispose into trashing area thus avoiding germ infection and