Case Study Safe Question & Answer Guide (With Explanation)
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Original Question
3 Case Study 3 РSafe Egg Handling A caf̩ offers made in-house deep fried ice cream as a menu item. Each batch of batter lasts for three days and is made with raw eggs, flour and sugar. During peak times (6:30pm Р8:30pm daily), the batter is removed from refrigeration and kept on the bench near the deep fryer. The Food Authority received a customer complaint of alleged food poisoning on behalf of a group of 9 friends that had eaten at the caf̩ about a week earlier. Of these 9 friends, 6 had recently been very sick with gastroenteritis with 2 hospitalised. The hospitalised people were diagnosed with a Salmonella strain usually associated with hens and raw eggs. The Food Authority contacted the relevant local Public Health Unit and following verification of the positive detection of Salmonella, interviewed all 9 friends. All 6 people who were sick ate deep fried ice cream at the Caf̩. The Food Authority investigated the business which was visually clean with no apparent hygiene issues related to cleaning identified. The Food Authority also took samples of the uncooked fried ice cream batter and a sample of cooked deep fried ice cream for Salmonella testing. One day later the Food Authority received a second complaint of alleged Salmonella poisoning linked to the Caf̩. The results of the Salmonella tests were positive for the batter and the deep fried ice cream, with the strain of Salmonella detected identical to that found in the hospitalised patients in both groups. The business was served a prohibition order for deep fried ice cream, fined $1540 for sale of unsafe food and listed on the name and shame list for 24 months. Q1 РWhat factors led to the fried ice cream being contaminated with Salmonella? Q2 РThe business was later permitted to resume selling deep fried ice cream. List two ways the business could change its procedures or recipe to get permission to sell again from the Food Authority.
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