1. List the instances where the food handler has cross-contaminated the cooked chicken. Cross-contamination occurs when food have both(prenominal) direct or indirect contact with each blow during storage or preparation. ?The frozen chickens were thawed to be bake for lunch at the xyz restaurant.? This indicates that the food handler utilise the resembling container to defrost and bake the chicken. During the process of freezing, a small boil down of bacteria are still capable of surviving briefly copious the food handler still reuses the container allowing the bacteria to carry on and cipher both inside and on the skin of the chicken. Moreover, thither 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 master her hold have been washed thoroughly before use the chickens. ? after cooking, the chickens were laid on the sta inless steel tray that had been used for thawing the raw chickens.? This method is unhygienic and allows cross-contamination to take outrank truehearted and easy. 2. What was wrong with the chickens not being cooked through the centre of attention? payable to the food handler?s laziness and lose of professionalism, the chickens were placed into one dish in the oven to avoid excess 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 w rong with the bain-marie being 40*C? subsequ! ently cooking, the chickens were places in a bain-marie to be kept warm at a temperature of 40*C. However, bacteria can grow and code rapidly in this range, also known as the take chances zone. If you want to get a full essay, order it on our website:
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