Reference no: EM133013331

Case Study: Philip the kitchen Manager

Instructions: Basing on the knowledge that you have gained in Unit 2, read carefully the case below and answer in essay format.

Philip was the kitchen manager in a Chinese restaurant. His boss, the owner/operator, had taken the day off to visit her family. So, on Monday afternoon, Philip was the manager on duty. Just after the lunch shift slowed down, the calls began to coming in. Customers were complaining that they had gotten sick after eating at the diner on Saturday.

The cashier turned over the phone calls to Philip. He became a little panicked after the third call came in. Callers told Phillip that they were experiencing diarrhea and fever. Many complained about severe vomiting as well. All of the callers had eaten the meat loaf platter. Phillip didn't know what to say. He asked them to call back the next day when the owner could help. Phillip tried to reach the owner, but his calls went straight to voice mail. Phillip tried to remember who was working on Saturday. He thought about the ingredients in the meat loaf and what might have happened. Just as he was about to write some information down, a health inspector arrived. The inspector told Phillip that they had received illness complaints from customers who had eaten at the diner. The inspector asked Philip what information he had received from the customers who had gotten sick. Upon investigation, all of the clients who got sick claimed to eat Yang Chow fried rice. He also advised Phillip that they should work together to identify the source and take action immediately. Philip said he didn't know what had happened and that he was just the kitchen manager covering the shift for his boss. He told the inspector to come back on Tuesday when the owner would be back.

1. What did Philip do wrong?

2. What pathogen could have caused the foodborne illness?

3. What are the possible factors that have led to the contamination of food?

4. What should have been done to avoid it?