Case study Stephanie and Jack work in Kalao preparing sandwiches for the day and have always been very particular about their hygiene procedures and personal hygiene standards. They were astounded when told that a number of customers had been sick. Over the past 24 hours customers had been vomiting and had severe headaches and diarrhea after eating a pre-prepared chicken and salad roll from the sandwich bar.

Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was delivered pre-cooked and always kept in the refrigerator when not in use. The rolls are pre-pared in the morning, wrapped in cling film and placed on top of the counter. They are held there at room temperature for a few hours during the busy lunch time period. The other staff always wear a pair of protective gloves when preparing all the rolls and sandwiches prior to service, as they can prepare items faster using their hands than when using tongs and other utensils.

Health inspectors visited the restaurant and found bacterial growth in the chicken. Stephanie and Jack had to close Kalao while a complete investigation took place.

As Stephanie and Jack carry the ultimate responsibility for food hygiene standards, they decided to examine the Food Standards Code, their local legislation, and talk to their local Council’s Environmental Health Officer (EHO) about the procedures they must follow.

Question and answer
•Make sure you answer all questions in your own words.


Q1: What factors do you think could have contributed to the food poisoning incident at Kalao?

Q2: At what points in their production process could the chicken have become contaminated? How could the contamination have occurred?
Q3: Briefly outline different ways food poisoning can occur as a result of poor personal hygiene.Q4: What food safety and hygiene practices can Stephanie and Jack implement to prevent future contamination of their food?
Q5: What hygiene control procedures and processes could suggest for Stephanie and Jack should have followed?

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