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11:14pm Mon 9 Dec T & cleartowork.energe3.com.au 6. Case Study One - Safe Egg Handling A catering company prepares banquet style meals with set menus for functions from a central kitchen. The company receives a request to serve an Italian meal for a large community function and decides to serve a non-alcoholic tiramisu as dessert. The company chooses tiramisu because they do not have enough bain-maries to keep a dessert hot. The caterers begin preparing the meals on Thursday for service on Saturday night, to accommodate the large number of meals required. It takes the chefs 45 minutes to make the mascarpone filling using cream, mascarpone, raw eggs and vanilla essence in the industrial size mixer. The uncooked mix is then stored in the cool room overnight at below 4 degrees Celsius. On Friday the caterers spend 60 minutes building all the serves of tiramisu using the pre- prepared mascarpone filling and biscuit. At the function on Saturday night the caterers arrive at the function 2 hours before service to finalise meals. The caterers plate up the tiramisu once half the mains are served. Dessert is then delivered 20 minutes after the last main is served. List two (2) controls the caterers did not follow. Include in your answer: 1. One temperature control 2. One time control. Top Tip! Please ensure you include two (2) controls. Stuck? Please revisit The 2-hour/4-hour rule and Key factors in raw egg purchasing, I There is no refrigeration at the function. Storage and use