Reference no: EM132974963

Susan is a new food worker who has been employed to make sandwiches for a well-known chain of cafes. She has worked hard all day preparing BLT (bacon, lettuce and tomato) sandwiches. The last batch to be made needs more lettuce and whilst going to collect more lettuce she decides to take the rubbish bag to the bins in the loading dock. Susan needs to lift the bin lid to get rubbish in and move the latch on the bin to secure the lid afterwards. On her return she collects the lettuce and continues making BLT's until the last batch is completed and sent to the cafés.

Refer to the scenario above and answer the following questions.

1. During the preparation of the BLT's what factors could contribute to an increase in food poisoning?
2. What would you do if Susan was your employee to ensure this risk doesn't occur again?
3. What personal hygiene standards does Susan not comply with?
4. What may be the consequences from Susan's poor food handling practices?