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Case Study – Beef Curry and Rice

Read through the following case study about a food poisoning incident, and then answer the questions.

A caterer was employed to organise the food at an office luncheon for about 100 staff. The food to be served was beef curry and rice, spring rolls, wontons and curry puffs.

The spring rolls, wontons and curry puffs were previously prepared and frozen; ready to be cooked just before the function. The beef curry and rice was prepared the day of the function.

The beef curry was made in a large 40 litre pot and allowed to cool to room temperature. The pot was too large to fit into the refrigerator, so it was left in a sink of cold water overnight.

The rice was also cooked in a large pot and allowed to cool to room temperature for several hours and then refrigerated overnight.

On the day of the luncheon the beef curry and rice was reheated in the same containers at about 9.30am for about 1 hour.

All the food was then transported to the function’s location, about half an hour away. The food was transported in a vehicle that had no facilities for keeping the food either hot or cold.

The food was served at approximately 12 noon.

Later on that evening, about 75 people who attended the luncheon became sick with diarrhoea, cramps and nausea. All the people who became sick had eaten the beef curry and rice.

Questions:

Can you think of the names of the two types of bacteria that might have caused this food poisoning outbreak?

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How would leaving the food in the danger zone temperature for long periods affect the bacteria?

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How would the fact that large containers were used for cooling the food have contributed to the food poisoning problem?

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Can you list all the principles of control that should have been observed while preparing, storing and transporting this food?

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