Expert answer:FOOD SAFETY SCENARIOS 6

Expert answer:Review food safety scenarios (see attached file) and answer questions in relation to Food Safety.Scenario 1Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.Based on Scenario 1, what are the possible sources of food-borne illness?Although Jeremiah did not get sick, there were several areas throughout Jeremiah’s day that could have led him to a serious case of food-borne illness. Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently.Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through?Scenario 2Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.How could this illness have been prevented?Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?Describe the temperature danger zone.How could Martha have sped up the cooling process of the lasagna?If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?Scenario 3Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.What could be the cause of Sally and her family members’ illness?How could this illness have been prevented? NOTE: APA Format, Use headline to show all the Scenarios titles by number for example: Scenario1, then type all the questions asked in the Scenario and answer each question at a time. If you are using references make sure you use in-text citation and include a reference page!
sci220r11_wk5_food_safety_scenarios.doc

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Food Safety Scenarios
SCI/220 Version 11
University of Phoenix Material
Food Safety Scenarios
Scenario 1
Jeremiah went grocery shopping on a hot summer day. He bought the following food for an upcoming
family BBQ: ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad.
When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a
Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to
prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when
he got home. Jeremiah put everything in the refrigerator. The meat fit well on the top shelf, right above
the potato salad ingredients.
Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a
sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the
potato salad with the sharp knife on a cutting board.
Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With
only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter
while he showered and got ready.
When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and
burgers. He cooked both to about medium doneness, meaning both were pink in the middle.
Jeremiah enjoyed one of the steaks he prepared and gave one to his cousin. The other family members
enjoyed the burgers and potato salad, Jeremiah didn’t have a chance to try the salad. A couple of days
after the BBQ, Jeremiah learned that everyone at the BBQ, with exception of himself and his cousin,
experienced a bout of flu-like symptoms the following day.
Scenario 2
After enjoying a delicious dinner of lasagna, Martha cleaned up the kitchen and left the covered tray of
leftover lasagna on the counter to cool. Since the lasagna was so dense and thick, it took about 4 hours
for it to feel cool enough to go into the fridge for the night. The next day, Martha served leftover lasagna
for lunch. She heated the lasagna thoroughly and it was finished.
Within about 2–3 hours, everyone who ate the lasagna developed stomach cramps, fever, and nausea.
Most of them eventually started vomiting. The illness was pretty awful, but thankfully relatively short-lived.
Scenario 3
Sally was making marinated shish-kabobs to grill for dinner. She made a beautiful marinade and then cut
up the raw chicken on a cutting board. She put the chunks of chicken in the marinade and let it sit on the
counter for about three hours until it was time to cook.
While the chicken was marinating, Sally prepared the vegetables. She cut them using the same cutting
board and knife. She rinsed both the cutting board and knife off with warm water between cutting the
chicken and the vegetables.
Once the chicken had marinated, Sally put the chicken and vegetables on skewers to be grilled. She also
started rice in the rice cooker to go with the shish-kabobs. As the shish-kabobs were grilling, Sally put the
marinade in a serving dish for extra sauce to put over the rice.
Several hours later, Sally and her family members all developed nausea, vomiting, diarrhea, fever,
headache, and abdominal pain.
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