Case Study: Food Safety| Questions and Answers with complete solution

Sherry is a 36-year-old chef and mother of two adolescents. She's worked in the food/restaurant industry for many years and learned not only about preparing nutritious and delicious food, but also about sanitation and food safety. She's excited to start cooking at a new restaurant that's about to open, but not all the kitchen staff has her knowledge or shares her ideas on the best procedures and policies. She's used to taking certain precautions and doing certain things at home when she prepares meals for her husband and children, but she's concerned that her new kitchen staff might cut corners and cause problems for customers. Can Sherry instill good food safety practices at her new restaurant without making her staff resentful or agitated? - question As a professional chef, Sherry is vigilant about reducing the risk of her food becoming infected with disease-causing microbes. What is the most common cause of food intoxication (poisoning) in the U.S.? - Staphylococcus aureus bacteria Sherry understands that a restaurant's reputation in the local community can be precarious, especially if people claim to have gotten severely ill from eating its food. What disease-causing microbe produces the dangerous Shiga toxin, which causes severe diarrhea and illness? - E. coli bacteria After cooking food that must sit for a little while before being consumed, Sherry is aware that the food must remain at a certain temperature to deter the growth of microorganisms. What temperature must hot foods be held at until they are served? - 140°F Sherry is always careful when cooking eggs and no longer serves dishes in the restaurant or at home with raw egg as an ingredient. This is because eating undercooked eggs at home accounts for about _____ of U.S. _____ infections. - 30%, Salmonella Sherry's new restaurant has a big salad bar, but she recommended to the kitchen manager that he remove a difficult-to-wash raw item that readily harbors bacteria and poses a risk to those with weakened immunity (the elderly, young children). What vegetarian item is Sherry so concerned about? - sprouts When cooking certain sauces and desserts, Sherry sometimes prefers to use sweeteners other than table sugar because they are much sweeter. What herbal sweetener is 200-300 times sweeter than table sugar and not linked to any health issues? - stevia