FDMG 3055 ASSIGNMENT 6

CASE STUDY (18 MARKS)

Note: Put yourself in the situation ...

Questions:

1. What are the possible causes of this incident? Provide 2 possible causes with descriptions. (4 Marks)
2. If you were the manager, how would you handle this situation? (2 Marks)
3. What could the server have done differently to ensure the safety of Beckys meal? Provide detail and utilize module resources to form your answers to this question. (6 Marks)
4. What should Beckys actions be after this incident? (2 Marks)
5. If you were a member of the restaurants management, how would you handle the situation after this incident? (2 Marks)
6. What would you do to assure a situation like this is avoided at all costs? (2 Marks)

Scenario:

Becky, a 25-year-old businesswoman, has a severe egg allergy. If she eats any foods that contain or have been in contact with egg products, she will go into severe anaphylactic shock. Becky travels weekly for business and usually plays it safe by planning out meals before her trips. One day, she agrees to go on a last-minute business trip when one of her coworkers becomes ill. Her preparation for the trip is rushed, and she does not have any time to plan out her meals or food options.

After arriving in the city of her business meeting, she decides to take her chances and grab lunch at a nearby restaurant. There, she chooses what she thinks is a safe option: a salad with grilled chicken and assorted vegetables. While ordering, she emphasizes the severity of her food allergy and the importance of no egg products touching or being in her salad. The server acknowledges this and goes back to the kitchen to give the cook the order. When handing in the order, the server tells the cook to make sure not to put egg products on the order because the customer is allergic to eggs.

Becky looks over the salad for any signs of egg products when it arrives. The salad looks safe, containing only grilled chicken, romaine lettuce, and veggies. After she takes a few bites, however, she knows something is wrong. Her throat begins swelling and she goes into anaphylactic shock. Her server, who is concerned about her allergy, sees Becky go into anaphylaxis and goes over to her to see if she is okay. The server calls 911 immediately, and an emergency team arrives shortly after.

The emergency team arrives in 15 minutes, immediately administers epinephrine to Becky, and then takes her to the emergency room for further care. Becky is required to stay overnight to recover. After Becky is sent to the hospital, the server calls the manager to discuss the issue. The manager is very upset and comes to the restaurant immediately to figure out what happened.

HOW TO PREVENT ALLERGIC REACTIONS HERE ARE SOME TIPS FOR AVOIDING ALLERGIC REACTIONS IN YOUR FOODSERVICE ESTABLISHMENT. NEVER PREPARE AN ALLERGEN-FREE MEAL WITH THE SAME CUTLERY USED ON NORMAL DISHES. USE DESIGNATED ALLERGEN-SAFE PRODUCTS IN YOUR KITCHEN. TRAIN STAFF TO PROPERLY HANDLE ALLERGY REQUESTS FROM PATRONS. ENSURE STAFF MEMBERS ARE AWARE OF THE "BIG 8" COMMON FOOD ALLERGIES: MILK, FISH, SOYBEANS, TREE NUTS, PEANUTS, EGGS, SHELLFISH, AND WHEAT. HOW TO PRACTICE FOOD SAFETY IN SELF-SERVICE AREAS WHILE EMPLOYEES OF YOUR RESTAURANT OR BUFFET MAY HAVE ADEQUATE FOOD SAFETY KNOWLEDGE, IT'S SAFE TO ASSUME YOUR PATRONS WILL NOT BECAUSE OF THIS, SELF-SERVICE AREAS ARE ESPECIALLY SUSCEPTIBLE TO CONTAMINATION. FREQUENTLY CLEAN AND SANITIZE SURFACES INCLUDING SERVING UTENSILS, FOOD STORAGE CONTAINERS, SNEEZE GUARDS, AND COUNTERTOPS. PROVIDE FLATWARE, NAPKIN, AND STRAW DISPENSERS DESIGNED TO DISPENSE SINGLE-USE ITEMS. FOR ADDED SANITATION, PROVIDE PACKETS OF WRAPPED FLATWARE TO REDUCE THE CHANCE OF CONTAMINATION. ASSIGN EMPLOYEES TO MONITOR GUESTS AND TAKE CORRECTIVE ACTION IN THE EVENT THAT UNSAFE PRACTICES HAVE OCCURRED