Question

Bon Jovi is one of the crews of Le Cordon Blue Restaurant, a food service establishment that follows the ordering-cooking-serving procedures. He is in charge of all the ingredients used for the food production and other necessary functions as directed by the head of the kitchen. During a day of operation, Bon Jovi thaws the frozen ingredients using running potable water at 25ºC. However, if the space permits, he uses the lower part of the refrigerator to defrost frozen ingredients. While waiting for an order, the thawed ingredients are left in the working table. To lessen their work at the end of the day, the crews are cleaning the food handlers’ working area every after preparing and cooking ordered dishes.
The establishment has only one refrigerator where they pile up all the raw and cooked foods together with the leftovers of the previous days. The restaurant has a best seller that the regular clients always order. To save time, the chefs and other kitchen staff prepare and cook that recipe during the morning to be sold for the entire day. In the evening, since the kitchen staff are already tired, some of the equipment and utensils will just be cleaned before the following day’s operation starts
Questions:
1.Identify practices of the kitchen staff that do not conform with the standards of sanitation
2. Identify practices of the kitchen staff that conform with the standards of sanitation

Answer 1

The answer may be this:-

Answer 1:-

• During a day of operation, Bon Jovi thaws the frozen ingredients using running potable water at 25ºC.
• While waiting for an order, the thawed ingredients are left in the working table.
• The establishment has only one refrigerator where they pile up all the raw and cooked foods together with the leftovers of the previous days.

Answer 2:-

• However, if the space permits, he uses the lower part of the refrigerator to defrost frozen ingredients.
• The restaurant has a best seller that the regular clients always order. To save time, the chefs and other kitchen staff prepare and cook that recipe during the morning to be sold for the entire day.
• In the evening, since the kitchen staff are already tired, some of the equipment and utensils will just be cleaned before the following day’s operation starts.

Hope this helps!!

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