Case Study $1-$ Safe Egg Handling

You are a Food Safety Supervisor for a catering company that prepares banquet style meals. Your company has a central kitchen where they prepare all the food, then transport and serve at customer functions.

You receive a request to serve an Italian menu for a large community function and decide to serve a non$-$alcoholic tiramisu as dessert.

The chefs begin preparing the meals on Thursday. It takes the chefs $45$ minutes to make the filling using cream, mascarpone, raw unpasteurised eggs and vanilla essence in the industrial size mixer. The mix is then stored in the cool room overnight.

On Friday, the chefs spend $60$ minutes building the tiramisu using the pre$-$prepared filling and biscuit.

On Saturday, the food is transported in refrigerated trucks to the function. There is no refrigeration at the function. From the time the food arrives at the function until desert is meant to be served is $3$ hours.

List two $(2)$ temperature controls the chefs did not follow.