1. List the instances where the food handler has cross-contaminated the cooked chicken. Cross-contamination occurs when food have two direct or indirect contact with each gelid during storage or preparation. ?The frozen chickens were thawed to be cook for lunch at the xyz restaurant.? This indicates that the food handler apply the resembling container to defrost and bake the chicken. During the process of freezing, a small focalize of bacteria are still capable of surviving briefly copious the food handler still reuses the container allowing the bacteria to lie and cipher both inside and on the skin of the chicken. Moreover, in that respect is no indication of the equipment, utensils, preparation benches and sinks being soundly process forrader use. Also, although the food handler had unwrapped and cleaned the chickens, it does not aver her hold have been washed thoroughly before use the chickens. ? afterward cooking, the chickens were laid on the stainless s teel tray that had been used for thawing the raw chickens.? This method is unhygienic and allows cross-contamination to take step to the fore truehearted and easy. 2. What was wrong with the chickens not being cooked through the centerfield? payable to the food handler?s laziness and drop of professionalism, the chickens were placed into one dish in the oven to avoid supererogatory 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 coo! ked 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 go steady rapidly in this range, also known as the find zone. If you want to get a full essay, order it on our website: OrderCustomPaper.com
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