A case in point 1

Roberto receives a shipment of frozen mahi-mahi steaks. The steaks are frozen solid at the time of delivery and the packages are sealed and contain a lot of ice crystals, indicating they have been time-temperature abused. Roberto accepts the mahi-mahi steaks and thaws them in a refrigerator at a temperature of 38°F (3°C). The thawed fish steaks are then held at this temperature during the evening shift and are cooked to order. The cooks follow all appropriate guidelines for preparing, cooking, and serving the fish, monitoring time and temperature throughout the process. Unfortunately, these fish steaks are implicated in an outbreak of scombroid intoxication.

Explain why this may have happened.

A case in point 2

A busboy, Mark, has been asked to spray for ants in the dry-storage room. He sprays along the ants' trail and then places the can of spray on the top shelf in the dry-storage room, along with the other pesticides and foodservice chemicals. Mark then returns to busing tables.

What has Mark done correctly? What unsafe practices are evident?

Discussion questions

1. How does the scombroid toxin differ from the other seafood toxins?

2. What preventive measures should be taken to guard against a seafood-specific foodborne illness?

3. A restaurant is serving broiled red snapper along with side dishes of asparagus and rice with wild mushrooms. Which food could contain biological toxins, and why?

4. Why is serving orange juice from an enamelware pitcher not recommended?

5. Mike is serving drinks and cannot find the ice scoop. He uses a clean, sanitary glass tumbler as a temporary ice scoop. Why is this not a safe practice?

Multiple-choice study questions

1. You have ordered frozen tuna steaks for your restaurant. When the delivery arrives, you notice there is excessive frost and ice in the package, which indicates they have been time-temperature abused. You refuse the delivery. Why?

A. You suspect the steaks may have been contaminated with a cleaning compound.

B. You suspect the steaks may contain ciguatera toxins.

C. You suspect the steaks may cause scombroid poisoning if you serve them.

D. You believe the supply company may have treated the steaks with an unauthorized preservative.

2. A customer becomes ill after eating grouper. It is discovered that the shipment of grouper contained the ciguatera toxin. This is an example of

A. chemical contamination

2. physical contamination

C. biological contamination

3. Which of the following is not a common food allergen?

A. Eggs B. Dairy products

C. Peanuts D. Beef

4. You find a piece of glass at the bottom of your ice storage bin. This is an example of

A. chemical contamination

B. physical contamination

C. biological contamination

5. An establishment should do all of the following to guard against a seafood-specific foodborne illness except

A. thaw fish at temperatures higher than 4l °F (5 °C)

B. purchase seafood from suppliers who practice time-temperature control

C. refuse fish that has been thawed and refrozen

D. accept fish that has been received at 4l °F (5 °C) or lower

6. Which of the following fish is associated with ciguatera?

A. Mahi-mahi B. Pufferfish

C. Snapper D. Fresh water minnows

7. An establishment should do all of the following to prevent contamination except

A. store food away from chemicals.

B. keep high-acid food separate from other types of food.

C. purchase food products from approved suppliers.

D. use food-grade storage containers.

8. Which of the following is an example of a physical contaminant?

A. A virus present in shellfish

B. Dirt on a head of lettuce

C. Sanitizer residue left on a cutting board

D. Parasites present in a raw fish fillet

9. All of the following can lead to the chemical contamination of food except

A. cooking tomato sauce in a copper pot.

B. storing orange juice in a pewter pitcher.

C. using a backflow-prevention device on a carbonated beverage dispenser.

D. serving fruit punch in a galvanized tub.

10. Which of the following statements is true about fish containing ciguatera or scombroid (histamine) toxins?

A. Freezing will destroy these toxins.

B. Cooking will not destroy these toxins.

C. You can see and smell these toxins.

4. Cooking will destroy these toxins.

Unit 4