Reference no: EM133052835

Take control!Read the case study and answer the questions.

Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier could have already been contaminated when they were delivered. They want to have more control over the production process to reduce the risk of another food-poisoning outbreak. One option is to cook their own chickens on the premises rather than buying them pre-prepared. They have researched purchasing a small chicken rotisserie.

You have taken the temperature of the chickens three times in a row and are getting different results each time. You think the thermometer is not working correctly and needs to be recalibrated. Briefly describe the steps to recalibrate a probe thermometer using the boiling point method.

After the chickens are cooked, all equipment, surfaces and utensils must be cleaned. Describe the 4 steps you would follow to manually clean the tongs, knives, chopping boards and other utensils used during the preparation and processing of the chickens.