Case Study 2

In preparation for the next day, the cook made 22 litres of Minestrone soup (100 serves).

She cut the meat and vegetables using the same chopping board, browned them in the pan, added the herbs,
beans and stock and cooked the soup for about 1 hour. 

She then put the pot of soup into the cool room, which was operating at 4°C. 

The next day she re-heated the soup to “very hot” and served it to the diners.

That evening, several diners complained of stomach pain, diarrhoea and vomiting.

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