Fill This Form To Receive Instant Help
Fill This Form To Receive Instant Help
Homework answers / question archive / 1) Create a Chart that identifies at least 10 kitchen and safety errors
1) Create a Chart that identifies at least 10 kitchen and safety errors. For each
error suggest a method to fix it.
2. From the case study identify 3 ways that Preeti could have given her family
food poisoning. Also identify which type of food poisoning (there are three
different types) it could be and the symptoms that her family would have.
3. Who in her family would most likely get food poisoning? Explain.
Preeti was making a Stew for her family supper. She rushed into the kitchen and started to work. The pork had been defrosting on the counter for three hours but it was still partly frozen. Her parents were expecting dinner in just over 1/2 hour so Preeti decided to cut the pork up as it would defrost while being cooked. Preeti took the vegetables from the fridge, and as they looked nice and clean cut them using a dull knife so it wouldn't cut herself and added them to the stew. Her recipes secret ingredient was two eggs. She cracked each egg, but dropped the shell of the second egg in the stew. She picked it out with tongs. She decided to add a slice of bread to each plate to accompany the stew. In order to save time and dishes she used the same cutting board and knife that she used for the pork. Time was running out so Preeti took the potatoes out of the cupboard under the sink and put some on the stove to cook. She had just started to saute the onions for the stew on the stove when the phone rang. When she returned from the phone the onions was a little brown and the oil had started to smoke. Preeti grabbed the dishtowel and removed the pot from the stove and placed it on the counter top. She took out the onions and placed them on a plate. She tipped the hot oil and down the sink and ran some water in the pan to clean it. Preeti put the onions back into the pot and began to add the ingredients for her stew. Her family was coming soon, so she put the burner to max and took the stew off the stove when her family walked in. She served the family dinner in record time! After dinner she cleaned the dishes, throwing utensils, knives and serving spoons into the cool, soapy, water at the same time. She also placed the leftover stew in the pot in the refrigerator to cool. Whew! She was tired from all of that hard work.
4. Write Preeti a letter explaining why it is important to wash her hands and
avoid cross contamination. Include the steps to hand washing and a
definition of cross contamination (short paragraph).
5. Identify 4 kitchen safety rules when working in the school food lab.
2. There are 3 ways that Preeti could have given her family food poisoning. First, defrosting pork in the counter. Second, used the same cutting board and knife that she used for the pork to cut and a slice of bread. Third, is grabbing the dishtowel to remove the pot from the stove and placed it on the counter top. The types of food poisoning that best fit in the case study are Cutting boards, bowls, or knives that are unwashed or cross-contaminated with bacteria, incorrectly prepared or stored deli meats, hot dogs, or ground beef and cross-contamination of food bacteria because of using dishtowel instead of path holder. There are various symptoms of food poisoning that best suited in the case study. These are vomiting, diarrhea, headache and abdominal cramps .
3. I think the most likely to get food poison in her family is all of them but certain groups of people are more likely to get sick and to have a more serious illness. Their bodies' ability to fight germs and sickness is not as effective for a variety of reasons. These are children's, pregnant women and adults aged 65 and above because they have low immune system or are still developing so their body's ability to fight such bacteria that enters around their body isn't successful.
4. Hand washing is one of the most effective ways in preventing infections and avoid cross contamination to other people. It is one way to get healthy by washing your hands frequently. Washing your hands can effectively saves lives. To wash hands properly, Wet your hands with clean, running water, turn off the tap next apply soap and lather well for 20 seconds (or longer if the dirt is ingrained), rub hands together rapidly across all surfaces of your hands and wrists, don't forget the backs of your hands, your wrists, between your fingers and under your fingernails, if possible, remove rings and watches before you wash your hands, or ensure you move the rings to wash under them, as microorganisms can exist, rinse well under running water and make sure all traces of soap are removed, dry your hands using a clean towel or air dry them, it is best to use paper towels (or single-use cloth towel), dry under any rings, as they can be a source of future contamination if they remain moist and lastly, hot air driers can be used. Cross contamination happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and cooked food such as in the case study above wherein Preeti uses the same cutting board and knife to cut the pork and bread. To lessen and avoid from cross contamination use the different types of cutting board and knives to its designated uses.
5. The 4 kitchen safety rules when working in the school food laboratory is first, washing hands often. To do this properly use warm water, and lather up with hand soap. Scrub the back and front of your hands, between the fingers and your fingernails. Wash for at least 20 seconds. Rinse under running water and dry with a clean towel. Second, don't put cooked food on same plate, tray or cutting board as raw or ready to eat food to prevent cross contamination and the spread of bacteria. Third, dress for safety. Wear shoes that cover your feet (no sandals). Avoid loose fitting clothing. Take off jewelry including earrings, necklaces, bracelets and rings (it or pieces of it could fall into the food) and lastly, turn off appliances and unplug them as soon as you finish using them.
Please see attached file
