Module 2: Case study
Module 2: Case study
Please read and reply with what your response would be.
This assignment addresses course outcomes (1,2,3,4,5,6,9,10,11) and module learning objectives (1,2,3,4). The assignment is worth 35 points. This activity reinforces the digital skill of online navigation and word processing.
Case Study: Outbreak of Foodborne Illness Linked to Salmonella in a Catering Operation
Background
Harvest Table Catering is a mid-sized company that provides meals for corporate events across the Gulf Coast. In early May, the company received a contract to cater a two-day leadership retreat for 150 attendees. The menu included assorted sandwiches, mixed green salads, fresh fruit, and a signature chicken salad made in-house.
The Incident
Two days after the event, local health authorities received multiple reports of guests experiencing symptoms consistent with foodborne illness, including nausea, abdominal cramps, fever, and diarrhea. By the end of the week, 48 attendees had reported illness. Three individuals required hospitalization for dehydration.
The health department launched an investigation and collected food samples, clinical samples, and environmental swabs from the catering kitchen.
Laboratory Findings
Laboratory testing identified Salmonella in:
- The leftover chicken salad collected from the event site
- Stool samples from several ill attendees
- Environmental swabs from the catering kitchen also tested positive for Salmonella on:
- A cutting board used for raw poultry
- The handle of a shared refrigerator
This confirmed a biological contamination source linked to improper food handling.
Root Cause Analysis
The investigation found multiple contributing factors:
1. Cross-Contamination
The same cutting board was used for raw chicken and later for chopping celery and onions for the chicken salad.
The board had only been wiped with a damp towel, not washed, rinsed, and sanitized.
2. Improper Cooling
Cooked chicken breasts were left on the prep table to “cool” for over two hours before being shredded.
The internal temperature remained in the danger zone (41°F–135°F) for an extended period, allowing bacterial growth.
3. Poor Personal Hygiene
One food handler admitted to not washing their hands after handling raw poultry due to being “in a rush.”
Contamination was likely transferred to utensils and refrigerator handles.
4. Inadequate Employee Training
Several employees were new hires with no formal food safety training.
The manager relied on verbal instructions rather than structured onboarding.
Impact
48 confirmed cases of Salmonella infection
Three hospitalizations
Temporary closure of the catering kitchen
A mandated corrective action plan
Significant reputational and financial losses
Corrective Actions Implemented
1. Updated Food Safety Program
Mandatory ServSafe Food Handler certification for all staff
Weekly training refreshers on cross-contamination and time-temperature control
2. Revised SOPs
Clear procedures for cooling cooked foods
Required use of color-coded cutting boards
Enhanced sanitizer testing and verification
3. Stronger Managerial Oversight
Designation of a Person in Charge (PIC) on every shift
Implementation of daily checklists for cleaning and temperature monitoring
4. Environmental Controls
Deep cleaning and sanitizing of all kitchen surfaces
Routine environmental swabbing for verification
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