Red Lobster Case Study

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Red Lobster must take responsibility in their duty of care. Uncooked foods usually contain disease inducing pathogens, especially livestock, poultry, meat and milk. Only thorough cooking can kill various pathogens and the heating is to ensure that the temperature of all parts of the food is at least 70 degrees Celsius the above. Furthermore, they also need to avoid the raw food and cooked food or food ingredients separately stored in different containers to avoid cross-contamination. This cross-contamination may be direct, that is when raw poultry and meat contact cooked food. Cross-contamination may also be more subtle. For example, if raw chickens are treated first and then cooked food with chopping boards and knives that are not cleaned …show more content…
The food in the refrigerator can not be exposed. Raw meat, poultry, eggs, aquatic products contain pathogens, viruses, parasites at great risk, regardless of raw and cooked will likely cause pathogens, viruses, parasites contaminated cooked food, causing edible disease. Not only that, they also need to pay attention on food must stored at a safe temperature, stored for longer periods of time not longer than 2 hours from cooking to consumption, should be stored at temperatures above 60 degrees Celsius or below 10 degrees Celsius. Pathogenic bacteria is an invisible, inaccessible microorganisms, to completely eliminate pathogenic bacteria contamination is very difficult, but can control the food storage time and temperature to prevent the propagation of pathogenic bacteria, so that it can not breed to poison the number . Generally 10 to 60 degrees Celsius suitable for bacterial growth and reproduction, called dangerous temperature, so food should be stored as far as possible to avoid the dangerous temperature

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