19 Jan Case Study: Dina and Matt were

NTR101 Fundamentals Nutrition

Chapter 12 Activity Case study—Dina and Matt’s Christmas Dinner

Case Study: Dina and Matt were celebrating their first Christmas together as a married couple. They were excited about cooking a meal for their families. Three days before Christmas, they went to the supermarket for the necessary ingredients. The day before Christmas they began cooking because their oven was too small to do all the cooking on the holiday. They prepared the roast chicken and meatloaf on the same cutting board, figuring it was all meat anyway. They then cooked the meats, but realized they couldn’t fit them into their refrigerator, so they left them on the back porch, rationalizing that it was cold enough outside. They were so exhausted that they went to bed without doing any dishes. The next morning they forgot they hadn’t washed the cutting board and Matt used it to prepare the salad. They also cooked sweet potatoes and gravy. The meal was a success and everyone complimented them on their culinary skills. Leftovers were put away after the company left a few hours later.

After reading the chapter, answer the following questions about the safety of the food served at this dinner:

1. Name at least 2 potential problems in the way that the food was handled by Dina and Matt that you see could lead to an occurrence of foodborne illness. (2 points)

2. What is the temperature range (danger zone) in which bacteria multiply quickly? (1 point)

3. According to Figure 12-6, to what minimum internal temperature should poultry be cooked to prevent illness? (1 point)

4. According to Figure 12-6, to what internal temperature should meat be cooked to be well-done? (1 point)