BALANON.docx - Case #1 Jerome, the morning prep cook at a...

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Case #1Jerome, the morning prep cook at a local restaurant, was preparing shredded cheese to be used on pizzas.His procedure included cutting the cheddar cheese into small blocks and then shredding it by hand. Heprepared several 4-gallon containers and left the containers out at room temperature [70°F (21°C)] until use.Three (3) of the four (4) containers were used on pizzas later that day. The next day, the fourth container ofcheddar cheese was used. On both days, the pizzas were cooked in an oven set to 500°F (260°C).Four (4) days later, several people came back to the restaurant and said that they had become ill a few hoursafter eating their pizza. Only people who ate pizza on the second day appeared to have become ill.Questions:

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Term
Fall
Professor
NoProfessor
Tags
Bacteria, Potato, foodborne hazard

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