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Sonfina Foods issued a recall because of salmonella contamination in its Janes branded chicken burgers. The product is parfried during the process instead of being fully cooked. Instructions on the package clearly state the product is uncooked and cooking instructions are given to fully cook the product before consumption. Salmonella and all other pathogens should be killed during the cooking step by the consumer.
Sketch a process flow from the preparation of raw chicken burgers through to cold storage of finished product. (assume the finished product is packaged into a plastic bag before being filled into a printed retail carton)
If the product is uncooked, labelled as such and instructions provided to fully cook the product before consumption, why was Sofina forced to recall the product?
Sofina is now moving to a fully cooked process to reduce the risk of salmonella in the finished product. What operational changes will Sofina now have to implement as a result of moving to a fully cooked process? What will now be the pathogen of primary concern with a cooked RTE product?
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Develop at least five leading questions that may be posed to your local health department in regard to mitigating the proliferation of the disease. Provide a sound rationale for raising these questions.
What is the slope of the CML? Characterize in one short paragraph the advantage of your fund over the passive fund.
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