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1. What are the most likely causes of contamination in the following scenarios?
a. Food has been left uncovered on a kitchen bench underneath where the maintenance worker is drilling the concrete wall to install a new knife rail. What type of contaminant is the food susceptible to? Why? How could this be rectified?
b. At night, in the alfresco bar area, scented candles and incense is burnt to build a nice ambience. The candles and incense are stored in the same cupboard as the complimentary crisps and nuts that are served to bar patrons. What type of contaminant is the food susceptible to? Why? How could this be rectified?
c. Today, there is a large function in the main restaurant, but the kitchen hand has turned up to work with a terrible flu and is coughing, sneezing and has a runny nose. He is a risk to food hygiene, but if you send him home, there will be no one to assist the chefs with food preparation and no-one to wash the dishes during the function. What type of contaminant is food susceptible to? Why? Should he be sent home?
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