HRT 225 Study Guide - Final Guide: Hazard Analysis And Critical Control Points, Minestrone, Clam Chowder

• School: Cal Poly Pomona
• Department: Hospitality Management
• Course: HRT 225
• Professor: dawntaccone

Document Summary

Controlling time and temperature: raw chicken breasts are left out at room temperature on a prep table. Time temperature abuse: a server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. Practice good personal hygiene: a customer called an operation and told them the manager about getting sick after eating there. Vomiting and diarrhea a few hours after eating the raw oysters. Seafood: a customer had a reversal of hot and cold sensations after eating seafood. Shigella spp: a food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. After washing hands: a food handler will be wearing single-use gloves to chop lettuce for an hour. Before starting the task: a cook wore single-use gloves while forming raw ground beef into patties.