Case Study
To keep food safe, you must prevent cross-contamination; prevent time-temperature abuse; check food temperatures using the correct kinds of thermometers; and keep your thermometers accurate.

Now, take what you have learned in this chapter and apply it to the following case study.

At 6:00 AM, Annie started her workday at The Little Bistro. After a quick meeting with the chef, her first task was to make the broccoli quiches for the lunch special. By 6:15 AM, she had collected all the ingredients. She set salt, eggs, cream, butter, and cheese on the prep table. On her last trip to the cooler, she got the broccoli. It took over an hour to wash and chop it. Finally, Annie was able to make the quince filling. Leaving the leftover eggs and cream on the table, she got out the premade quiche crusts from the freezer and poured the filling. By the time she got the quiches in the oven, it was 10:45 AM.

Twenty-five minutes later, Annie checked the quiches. They were supposed to bake for around 30 minutes. However, she did not want to overcook them. The chef said their internal temperatures needed to be 155℉. Annie used an infrared thermometer to check the temperature of one of the quiche in two places. The readings were in the correct range. She took the quiches out of the oven and set them on a table to cool.

While the quiches cooled, Annie went to work making fruit salad. She washed her hands and put on gloves. As she headed back to the prep table with the melon, strawberries, and grapes, she noticed the eggs and cream she left out. She quickly put them back in the cooler. Then she wiped down the table and started prepping the melon.

What did Annie do wrong? Hint: There are about 6-7 mistakes.