8. A food service facility prepared turkey and roast beef for a holiday celebration. An
employee used a cutting board to prepare a raw turkey for cooking. Later, as time
became short, the same board was used for slicing the cooked roast. The board was
not cleaned. The sliced roast was then put on the serving line at 135 F for 6 hours.
Twelve hours later, people attending the celebration became sick with symptoms of a
a. What was the most likely source of the illness?
and is produced by contact of a food item with _______________________________.
d. What could have been done to prevent this problem?
9. You are a member of a team investigating reports of cases of foodborne illness at
an Army food service facility. You check the refrigeration units and find that they have
acceptable temperature ranges. Employees state that the thermometers in the
refrigeration units and freezers are checked every day. The foods inside are not
checked. Likewise, hot foods held on the serving line are not checked.
a. What is the dangerous practice in this situation and a likely cause of the cases
of foodborne iIlnesses?
b. What is the only way to know if foods are being maintained at adequate
c. What would you suggest as a correction for this situation?