Nutrition & Foodservice Edge Magazine - March/April 2023 - 16

TALES OF FOOD SAFETY BLUNDERS
RESOURCES
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THE INTERDISCIPLINARY TEAM CAN' T
ALWAYS BE FRIENDS
Cal entered the walk-in cooler at a hospital to find the lab's
body fluid samples in a bin on a shelf along with everything
else...fruits, vegetables, meats. The lab fridge was having
fluctuating temps, so the lab manager and the foodservice
director moved the blood and urine samples into the
foodservice department fridge.
Q: Does Cal have to dispose of the food products?
A: See Answers section.
THE (UN)LUCKY LEPRECHAUN
The clients at Clover Lane Long-Term Care are lucky, as the
dining services department puts on a festive spread for
holidays. The truck is arriving at 12:45 pm on March 16 with
their corned beef, cabbage, and cream for tomorrow's noon
meal. Ciara, the dining services department manager, is
having a rough day. She has had three call-ins, so she found
herself cooking and serving the noon meal before she rushed
off to care conferences. When Ciara was finally done with
her day at 8 pm, she discovered a forgotten case of corned
beef by the back door. Not knowing what time the delivery
was made, she quickly grabbed the case, plugged in the
commercial-grade slow cooker, and seared the beef in the
oven at a high temperature. Finally, she placed the corned
beef in the slow cooker, ignoring the crispy outer layer. She
had to go to her son's basketball game and get to bed, so she
could wake up early and get to work for another chaotic day.
That night, she received a notification that Clover Lane had
a power outage with a generator malfunction during the
night. By the time she got to work at 6:30 am, the slow cooker
was on and it seemed like the corned beef made it through
the night just fine. She decided to cut off the crispy outer
layer (which was 155°F) as it would be difficult for her clients
to chew.
Q: What three Critical Control Points for the corned beef were
not so lucky?
A: See Answers section.
THE CHICKENS THAT GOT AWAY
It was the day before a large catering event at Cluck Lane
Senior Living. The menu included 150 servings of housemade
fried chicken with all the fixins'. Penny, the lead cook,
decided to save time for the next day and begin prepping
the chicken by par-cooking it to 100°F, battering it, and
putting it in the cooler to be cooked to 165°F the following
day for service. She left that evening, feeling proud that she
saved herself a lot of time the next day. The next morning
the manager, Mr. Little, came in to discover the par-cooked
chicken and waited for Penny to arrive to discuss a new plan.
Q: What should Mr. Little's and Penny's plan be?
A: See Answers section.
ANSWERS TO QUESTIONS IN THE STORIES
Uff Da!
Can you identify Ole's food safety violations?
1. He used a kitchen that was meant for education only. All
food that is served by foodservice staff must be prepared
in a commercial kitchen that is approved by the local
health department.
2. He left lutefisk in a kitchen that a household pet could
access. The dog may have transmitted brucellosis,
campylobacteriosis, or salmonella-to name a few.
16 NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2023
Nutrition & Foodservice Edge Magazine - March/April 2023

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