Now, take what you have learned in this chapter and apply it to the following case study.
Shawn, the chef at Sunnyside Cafe, decided to prepare his famous potato salad. After cooking the potatoes, he started to
gather all the ingredients to make the potato salad. However, he stopped to run to the restroom, as his stomach was upset.
He came back to the kitchen and started prepping the potato salad as the lunch rush would begin soon.
The next day, Sunnyside Cafe received several complaints of customers with vomiting and diarrhea. Shawn took the callers'
information and offered to send them each a coupon for two free meals. Shawn suspected the potato salad was the problem,
but all of it had
been used the prevous day.
Shawn immediately closed the cafe and threw away any food that had been opened. He also had staff clean and sanitze the
prep areas. Then he called
an emergency crew meeting to review standards and procedures. Satisfied that he had addressed
any problems, he reopened
the next day.
1. What did Shawn do right? (multiple-responses)
A. Gathered all ingredients to make the potato salad in advance
B. Got customers' contact information and information about their experiences
C. Notified the local regulatory authorities about the suspected outbreak
D. Had staff clean and sanitize the prep areas
E. Suspected the potato salad was the problem
F. Reviewed standards and procedures with his staff