Kitchen Nightmares- Gordon Ramsay Visits Chappy’s cajun restaurant
video link:Head Chef Is Not A Happy Chappy | Full Episode | S6 E15 | Gordon
Ramsay | Kitchen Nightmares
Instructions: Keep track of the food safety and/or kitchen safety violations that were
made in this episode. In the chart below, outline FIVE violations and indicate why they
were incorrect or unsafe practices and what should have been done instead to ensure
proper safety and sanitation practices. /10 THINKING
Violation Reason Unsafe / Incorrect Correct / Safe Practice
1. Cross- In the episode, raw chicken Raw meats should always
Contamination of was stored on a prep table be stored separately from
Raw Meat and near vegetables, which can vegetables and ready-to-eat
Vegetables lead to cross-contamination.foods. It’s essential to use
The juices from raw meat different cutting boards and
can contaminate produce, utensils for raw meats to
which would then be served avoid cross-contamination.
uncooked. The proper storage of raw
items in sealed containers at
the correct temperature is
also crucial.
2. Dirty Kitchen The kitchen was visibly dirty, Surfaces in the kitchen,
Surfaces with grease and food residue including counters and
on surfaces. Unclean equipment, should be
surfaces are a breeding cleaned regularly using
ground for bacteria, and they proper sanitizing solutions to
can transfer pathogens to prevent the growth of
food. harmful bacteria. Daily deep
cleaning schedules should
be followed, especially in
high-contact areas like prep
tables.
3. Improper Food In the episode, some Food should be stored at
Temperature Control cooked food was left out at proper temperatures, either
unsafe temperatures for an above 140°F for hot food or
extended period. Leaving below 40°F for cold food. If
food in the "danger zone" food has been sitting at room
(between 40°F and 140°F) temperature for too long, it
for too long allows bacteria should be discarded.
to grow rapidly, leading to Regular monitoring of food
foodborne illnesses. temperatures is necessary to
ensure food safety.
4. Inadequate Hand The staff members were
Washing observed not properly Staff must wash their hands
washing their hands after thoroughly with soap and
handling raw foods, such as warm water for at least 20
meats, and before touching seconds, particularly after
prepared food or working on handling raw meat, using
different tasks. This can the restroom, or touching
easily spread germs and any surfaces that could be
contaminants. contaminated. Hand
sanitizers can be used in
conjunction with washing
but never as a substitute.
5.Old and Expired The kitchen was found to All food items should be
Ingredients have expired food items and checked regularly for
ingredients that were past expiration dates and should
their expiration dates. Using be discarded once expired.
expired ingredients can lead A proper FIFO (First In, First
to food spoilage and Out) inventory system
potential health risks, such should be in place to ensure
as foodborne illnesses. that older ingredients are
used first and that food
safety standards are
maintained.
