Q1: What factors do you think could have contributed to the food poisoning incident at Stephanie and Jack’s sandwich bar?

The growth of bacteria in the chicken caused food poisoning incident at Stephanie and Jack’s sandwich bar.

Q2: At what points in their production process could the chicken have become contaminated? How could the contamination have occurred?

The poisoning occurred at refrigeration stage of pre-cooked chicken rolls. The ample temperature conditions in the refrigeration probably caused the growth of bacteria in the chicken. The other probable contamination may have possibly occurred from the contaminated surfaces of the counter.

Q3: Briefly outline different ways food poisoning can occur as a result of poor personal hygiene.

There are several ways in which food poisoning may occur. These ways include:

  • When foods are left uncovered, they are contaminated by pets and insects which carry hazardous germs and food poisoning bacteria.

  • Touching various parts of the body while preparing and handling food, may contaminate hands with bacteria.

  • Coughing or sneezing near food which is contaminated by bacteria-loaded droplets.

  • Frequent licking of fingers may contaminate food with staphylococcus bacteria.

  • During food handling, cooks may fail to observe golden rule ‘wash hands after visiting toilet’.

  • Inadequate ford handling procedures of high risky foods such as chicken may cause food poisoning.

Q4: What food safety and hygiene practices can Stephanie and Jack implement to prevent future contamination of their food?

The food safety and hygiene practices that Jack and Stephanie should adopt to prevent future food contamination are as follows:

  • Employees should wash and dry hands before handling of food whether cooked or raw after visiting to the toilet, and other activities outside food premises.

  • The equipment for handling food should be thoroughly washed especially for raw food.

  • Storing of high-risk foods below five degree Celsius of temperatures to avoid danger zone where bacteria flourish.

  • Make sure foods are cooked until they are piping hot.

  • They should make sure that employees are not suffering from diseases.

  • Cooked food below raw food should not be stored in the refrigerator.

Q5: What hygiene control procedures do you have in your workplace or training environment that you could suggest for Stephanie and Jack?

In my workplace, there are several hygiene control procedures in place that may be good suggestions to Stephanie and Jack. These hygiene control procedures relate to personal hygiene such as suitable clothes, washing hands regularly, covered hair, and wearing protective equipments. In handling of food and beverages, procedures related to cleaning, sanitization and storing of food must be adopted. Additionally, handling and disposal of waste procedures are paramount.

Q6: What are potentially dangerous or high-risk foods? Is chicken included in this category?

Potentially dangerous foods or high-risk foods refer to any food ready to be taken and will easily enhance the growth of harmful bacteria which causes food poisoning. These categories of foods require controlled temperatures, high protection from possible contaminant and are usually rich in protein. Chicken follows under the high-risk food category.

Q7: What temperature should the chicken be stored at prior to and during service? Why is this necessary?

The chicken should be stored in temperatures below -18 degree Celsius. The temperature is necessary because it is below the danger zone temperatures where rate of bacteria growth is high.

Q8: Cross-contamination can occur when you neglect to wash your hands between handling raw and cooked foods. List six tasks that you should always wash your hands after.

The following are the six tasks one should always wash hands after:

  • Going to the toilet.

  • Handling and preparing of raw foods.

  • Using a tissue paper, when sneezing or coughing.

  • Handling garbage disposal.

  • Changing baby a nappy.

  • Handling animals such as pets.

  • Touching your hair or other body parts or after smoking.

Q9: While investigating the incident, the local EHO found out one of the employees preparing the rolls had been suffering from gastroenteritis that morning. Does this knowledge change your responses to Questions 1 and 2? How?

The response does change my responses. The disease is involves combination of vomiting, abdominal pain, diarrhoea, and cramping. The condition means that the employee regularly visited toilet which can be attributed to the contamination of the rolls.

Q10: What should the employee have done?

The employees should have reported this condition before they could perform their duties and seek medical attention.

Q11: Why should they consult the Food Standards Code, their local food safety legislation and EHO about their food safety procedures? What information could they gain? What are three employer and three employee responsibilities under food safety legislation? How does the legislation protect ‘High Risk Customer Groups’ such as children, the elderly or pregnant women?

It was imperative for the Stephanie and Jack to seek for consultation from Food Standards Code so as to better their understanding on the food safety and hygienic procedures. The information obtained from Food Standards Code include: food safety and handling procedures, food safety legislations, and other information related to control measures for avoiding food contamination.

The three employer responsibilities include:

  • Properly train, supervise and orientate staffs on safety food practices are properly understood and followed.

  • Regularly check and review WHO standards.

  • Provide protective clothing and equipment to the workers.

The responsibilities of employees in food safety include:

  • Follow food safety procedures.

  • Respond positively to situation such as outbreak of diseases.

  • Wear proactive clothing.

The legislation protects the risk customer groups by arresting law breakers and non-compliance with existing standards.

Q12: What are the ramifications to Stephanie’s and Jack’s business if they do not address their food safety policies and procedures?

They risk suspension of their trading licenses if they do not comply with safety procedures and policies.

Q 1: What food was found to be contaminated?

The contaminated food was cheese.

Q 2: How did the food poisoning occur?

The victims became ill after consuming cheese contaminated with Salmonella bacteria from a certain restaurant due to poor storage.

Q 3: What was the name of the bacteria that caused the poisoning?

The name of the bacteria was known as Salmonella.

Q 4: What type of people (young, elderly, sick) and how many were affected?

Most of the victims were young. Only a pregnant woman succumbed to the illness.

Q 5: What was the degree of illness (mild discomfort, hospitalisation, death)?

The degree of illness caused to the extent of hospitalization of a pregnant mother who served serious miscarriage.

Q 6: What legal action (if any) was taken?

The law suit was resolved when the restaurant owner was forced to pay plaintiff for the damage

Q 7: What were the court findings in regard to monetary fines and penalties (if known)?

The incident led to hospitalization of a pregnant woman who succumbed to serious miscarriage. The court was in position evaluating the extent of monetary fines and penalties

Q 8: What were the consequences to the business and those employed there?

The restaurant was closed and those employed were sued and were made to pay for the damages, and consequently lost jobs.

Q 9: In your opinion, how could this situation have been prevented (e.g. using gloves to handle food, storing food at correct temperature)?

The cheese could have been stored in -18 degrees Celsius in refrigerator below the dangerous zone temperature where Salmonella bacteria could not thrive.

Q1: Which procedures directly apply to your job role and work environment?

  • personal hygiene:

      • Washing hands regularly.

      • Wearing clean and suitable clothes

      • Covering hair while at place of work

      • Wearing personal protective clothing and equipment

  • sanitizing and

    • hygienic cleaning procedures to avoid contamination

    • using cleaning materials, equipment, and clothes to avoid contamination

  • disposing and handling of:

    • laundry and linen

Q2: Describe how these policies and procedures help you keep food (and your customers) safe from contamination and a potential food poisoning incident.

These policies and procedures help to avoid cross-contamination of food.

Q3: Based on your response to question 1, what techniques do you use to monitor if your food is being stored, prepared, cooked, cooled or displayed correctly? For example, time or temperature controls used.

Regular supervision of workers would be the most appropriate techniques to monitor food procedure.

Q4: List the policies and procedures directly relate to maintaining a clean work environment. Briefly describe three cleaning techniques or processes used in the procedures to ensure food remains safe.

The policies and procedures include:

  • Obligation to ensure clothing is not contaminated.

  • Never directly come into contact with ready-to-eat food.

  • Ensuring required protective clothes.

  • Do not contaminate food with any fluids or liquids.

The three processes are prevention of cross-contamination by use of clean clothes and materials, following hygienic and safe practices and washing hands at the right times. The appropriate facilities for washing hands include soap, warm running water, and single-use towels designated sink for washing hands.

Thai yellow curry with potatoes recipe.

It is made with chunks of potatoes and chicken. The curry powder is incorporated in the dishes to give the right tastes.

The menu item above is complete in the servicing stage.

Q 1: Are the tasks or steps listed in the correct sequence? Are they listed in a sequence that is inefficient or not in a logical manner?

The steps are not listed in the correct order.

Q 2: Do you actually complete the tasks in the same manner as it is described? Is there another, better way of completing the tasks, or should the current procedure be followed by everyone, and, by not following it, are staff breaching safety standards?

No. there are other better methods of completing the task.

Q 3: What needs to be changed to update the procedures to make them more relevant to your work environment, to ensure that food safety standards are adhered to, and to keep food safe and free from contamination?

Putting up monitoring policies to ensure the steps omitted are followed.

Task 3. Procedures.

Procedure name

Cleaning floors

Work area


Workshop supervisor

Equipment required

Containers, brooms, and brush.

Do not wash close to moving machines.

All moving machines must be stopped

All workshop floors must be scrubbed with washing brush

The floor must be left there to dry


. South Melbourne, Macmillan Education Australia.Food poisoning preventionMERRY, G., & MERRY, G. (2001).