Assignment 15: Case Study To keep food safe during purchasing, receiving, and storage, you must know how to purchase food from approved, reputable suppliers; use criteria to accept and reject food during receiving; label and date food; and store food and nonfood items to prevent time-temperature abuse and contamination.

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

A shipment was delivered to Francesca’s Italian Restaurant on a warm summer day. Alyce, who was in charge of receiving, began inspecting the shipment. First, she inspected the bags of frozen shrimp. Alyce noticed the ice crystals inside the bags and took that as a good sign that the shrimp were still frozen.

Next, she used a thermometer to test the temperature of the vacuum-packed packages of ground beef, which was 40°F (4°C). Then Alyce used the same thermometer to measure the temperature of the fresh salmon. The salmon was on ice, although it seemed as though much of the ice had melted. The internal temperature of the salmon was 43°F (6°C), and the flesh sprung back after she touched it. She accepted the ground beef and the salmon.

Once she finished receiving the food, Alyce was ready to put it into storage. First, she carried the bags of shrimp to the freezer. Next, she wheeled several cases of fresh ground beef and the fresh salmon over to the walk-in cooler. She noticed that the readout on the outside of the cooler indicated 39°F (4°C). Alyce pushed through the cold curtains and bumped into a stockpot of soup as she moved inside. She moved the soup over and made a space for the ground beef. She was able to put the salmon on the shelf above the soup.

What receiving and storage mistakes did Alyce make? (Hint: 4 mistakes)