The health department recently investigated an outbreak of food poisoning at a local school. Thirty children and several teachers reported that they experienced severe nausea, diarrhea, and a fever. The children were served a meal the day before that included tacos, tossed lettuce salad, watermelon cubes, and milk.
Chris, a classroom teacher, was filling in temporarily for the cook who had called in sick. She explained to the public health authorities that she had forgotten to defrost the ground beef in the refrigerator the previous day, so she set it out on the counter to thaw overnight. When it was time to begin lunch preparations the next day, Chris explained that she had flattened the raw ground beef with her bare hands, because they were out of gloves, and then used a large butcher knife to divide the meat into patty-size portions. She used the same knife to chop the ingredients for a tossed lettuce and tomato salad. At that point, she was interrupted by a teacher who requested a mixing bowl for a classroom activity. When Chris resumed her food preparations, she picked up the same knife and began dicing a melon into cubes for the fruit salad on the same cutting board that she had chopped the lettuce.
1. Identify the points where food contamination was likely to have occurred.
2. Describe the correct procedures that Chris should have followed to prevent his illness.
3. Discuss the measures a school or program should have in place in the event of a cook’s absence.
4. As the classroom teacher, how will you ensure that the food you serve in your classroom is safe?