Food Safety

Food Safety

SCI/220

Food Safety

Scenario 1

In Scenario 1, the conceivable wellsprings regarding Jeremiah’s nourishment borne disease are everywhere. Jeremiah committed a couple of errors that could prompt sustenance borne sicknesses. For example, Jeremiah did not get some basic supplies into the refrigerator in the right time. This left space for time and temperature to assume a job in nourishment defilement. Likewise, he put the uncooked meat over the elements for making the potato plate of mixed greens. This made a plausibility of contaminating the potato serving of mixed greens fixings with the blood and most of its infections in the uncooked meat. Jeremiah additionally left the completed things sitting out while he got done with preparing. When he did that, it left space for different germs to jump on the nourishment things preceding being expended at the family BBQ. Jeremiah likewise utilized a similar blade to cut all the distinctive sustenance items. This causes contamination between the sustenance things that were set up with a similar blade. When he did this, the germs that were on the meat; which would be cooked out later, was exchanged over to the things that would not be cooked until later.

Scenario 2

Martha could have accelerated the cooling procedure of the lasagna by isolating the left-over lasagna into a couple of tinnier bits. This will consequently make increasingly surface territory on the left-over lasagna, which will give the lasagna a chance to chill off much quicker than if it was left in one major piece.

Scenario 3

Sally let the chicken sit out for 3 hours, which can cause more microorganisms. Sally just flushed the cutting board off between cutting crude chicken and cutting alternate things. Sally additionally utilized the marinade sauce as a plunging sauce. Since Sally let the chicken marinade first, every one of the microscopic organisms from the chicken was then put into the marinade sauce, making microbes multiply in the sauce that everybody was served from.