Case Study Read the following case study and complete the questions relating to the scenario. Case Study - Beach Day Trip A group of 50 tourists staying at a hotel went on an organised day trip to the beach. The hotel provided transport for them on a bus and supplied their lunch, consisting of ham and cheese sandwiches, fresh fruit, and cans of soft drinks. Many party members suffered from severe vomiting three hours after eating their lunch. Some were very ill and required to be admitted to the hospital for treatment. Investigations at the hotel revealed that the chef who had prepared the lunches had a heavy cold and had used the same handkerchief repeatedly to blow her nose without washing her hands. She had advised one of her colleagues that she was unwell but did not inform the supervisor or manager. In addition, she did not use disposable gloves while handling the food, as the kitchen had been out of them for nearly a week. The investigation established that she had sliced the ham the day before the trip and left it on an uncovered tray in the refrigerator overnight. Further investigation found the refrigerator to be operating at a temperature of 12C, recorded that afternoon at 9pm, but not followed up due to the food safety supervisor being on annual leave and no one had been assigned to cover their responsibilities. The person who filled out the log only knew that they had to record the temperature and did not know what happened afterwards. The morning log showed the refrigerator to be operating at a temperature of 5C at 7 am, which was an acceptable temperature. Furthermore, It was determined that there were no policies and procedures relating to how foods should be packaged or transported for day trips. Early on the morning of the trip, the ham and cheese sandwiches were prepared and put on the bus in uninsulated containers, where they were left for four hours before being eaten. It was a very warm day, and the temperature inside the bus reached a top of 38C. What are the critical control points identified in the Beach Day Trip scenario. Choose four. a. Displaying b. Processing c. Preparing d. Serving e. Packaging f. Transporting g. Receiving h. Disposing of food i. Storing