EHAI Primary Food Safety case studies
EHAI Primary Food Safety · Put your knowledge to work in context.
The EHAI Primary Food Safety course is the entry-level food safety and HACCP training offered by the Environmental Health Association of Ireland, a registered charity based in Bray, Co. The EHAI states that it offers specialised training courses across three levels, and that more than 100,000 people have trained with it. The primary level is aimed at anyone who handles or prepares food in a workplace where safe handling is crucial - new hires, catering and retail staff, and jobseekers who want a recognised qualification. According to the EHAI, learners have found the information hugely helpful both in their search for employment and in their place of employment. The EHAI Primary Food Safety case studies are 5 cases and about 3,028 words.
1Eight-Hour Cooling in a Café Soup Batch
A 40-seat café cooks tomato and lentil soup in 20-litre batches every Monday. The written HACCP plan says soup must be cooled from 63°C to 10°C within 90 minutes using an ice bath and shallow trays, then stored at 5°C or below for up to three days.
683 words, about 3 min2Coeliac Customer and a Shared Bakery Mixer
A bakery makes 12 gluten-free loaves each morning alongside 200 regular wheat loaves. The gluten-free range is stored on the top shelf of a shared rack and labelled 'GF'.
584 words, about 3 min3Deli Tongs, One Basin, and a Missing Red Board
A busy city deli serves sandwiches and hot rotisserie chicken. At 12:30 the counter has one hand-wash basin, which is also used to fill a jug for rinsing salad.
623 words, about 3 min4Sous-Vide Duck With No Validated Shelf Life
A 30-cover restaurant wants to add vacuum-packed duck breast cooked sous-vide at 58°C for three hours, then chilled and reheated for service. The chef has read that this temperature pasteurises the meat and plans to store the packs for up to 10 days at 3°C.
581 words, about 3 min5Vomiting Kitchen Assistant Before an 80-Guest Buffet
On Saturday a catering company prepares a cold buffet for 80 guests. A kitchen assistant reports vomiting at 7 a.m.
557 words, about 3 min