You are the manager of a local restaurant. A Registered Environmental Health Specialist (Health Inspector) arrives at your facility and indicates she is there because the Health Department received a complaint that someone became ill after eating at your facility. The client ordered and was served spaghetti with a meat sauce (ground beef) , a green salad with ranch dressing, garlic bread, and a soda. After asking you various questions, the health inspector has further questions about the preparation of the ground beef and rules out the other foods (including the sauce) as possibilities for the reported illness.
Assume you receive the ground beef raw and frozen.
1. Use the Flow of Food to explain your processes to the Health Inspector regarding the ground beef, including approved methods for:
a. Purchasing
b. Receiving
c. Storing
d. Thawing
e. Cooking
f. Cooling
g. Reheating of the meat sauce to be served
i. Hot-holding process
***Make sure to include appropriate temperatures that you measure and methods you use you use to make sure time-temperature abuse is avoided.
2. Discuss personal hygiene techniques that you teach your staff to help prevent foodborne illness outbreaks, how often you train or retrain your employees, including times when you will restrict or exclude employees.
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