Marielle Lorette Galamiton BS HM – B Oct.

18, 2019
HTM 101

A Second Chance

Ginny’s bistro, a longtime future on the food scene just outside of a large Midwestern
city, had finally completed a major renovation of its kitchen. The bistro had been open
for 44 years, and except for some repairs along the way not much had been done to
improve the facilities in the back of the house. The kitchen staff was thrilled that the
renovation work was nearly complete.

Chase, a young kitchen manager and Ginny’s great grandson, jumped at the chance to
review how food storage should be done in the newly renovated space. He set out to do
a complete food storage review. Chase and his staff were determined to start fresh and
ensure that they follow good food storage guidelines as they prepared for the reopening
of their kitchen.

1. List some things that Chase and his staff should consider as they conduct a review
of the new storage area.

These are the things that Chase and his staff should consider as they conduct a
review of the new storage area:

1. The labelling of the food - The label should be clear and will not be mistaken
for another item.
2. Date marking - it must indicate when the food must be sold, eaten, or thrown
out.
3. Rotation of the product, must follow the FIFO. - Store items with the earliest
use-by or expiration dates in front of the items with later dates.
4. Store TCS food in a correct temperature which is 57 degrees celsius and above
or 5 degrees celsius and below.
5. Preventing cross contamination - store items away from wall and off the floor
and store food in containers that are only for food.
6. Always chech the temperature of the area and store items only in the designated
area.
Marielle Lorette Galamiton BS HM – B Oct. 18, 2019
HTM 101
In the Weeds

Jill, a line cook on the morning shift at memorial hospital, was busy helping the kitchen
staff put food on display for lunch in the hospital cafeteria. Ann, the kitchen manager
who usually supervised lunch in the cafeteria, was at an all-day seminar on food safety.
Jill was also responsible for making sure meals each day for a neighborhood group that
delivered them to homebound elderly people.

First, Jill looked for insulated food containers for the delivery meals. When she could not
find them, she loaded the meals into cardboard boxes she found near the back door,
knowing the deliver would arrive soon to pick them up. The lunch hour was hectic. The
cafeteria was busy, and the staff had many meals to tray and deliver.

As the 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 54
degrees Celsius. Jill checked the water level in the steam table and turned up thermostat.
She then went to clean up the kitchen and finish her shift.

1. What did Jill do wrong?

- She loaded the meals into the card board boxes she found near the back
door. She should have just find it until she could find them because first
and foremost the card board boxes she found near the back door might
contaminate the food because the temperature will not stay as where it is
because she is just using card board boxes and it can’t retain a hot
temperature unlike those insulated food containers. Second and laslty she
will be serving high risk customers which are rhe elderly people. She should
have think of being careful of gandling and serving the food because those
people can be easily a victim of foodborne illness and she might put those
people in danger and she might also lost her reputation.

2. What should she have done?

One of the casseroles was at 54 degrees celsius and she did not throw the
food out, instead she turned up the thermostat even if there is one casserole
that has reached the time-temperature danger zone. She should have
turned the thermostat earlier so that the temperature will still remain and
she could have prevented the bacteria to multiply in the food. Because even
if she turned up the thermostat it is already too late because there are
already bacteria in the food.