Assignment task:
Scenario one: Safe egg handling
A catering company prepares banquet style meals with set menus for functions from a central kitchen. The company receives a request to serve an Italian meal for a large community function and decides to serve a non-alcoholic tiramisu as dessert. The company chooses tiramisu because they do not have enough bain-maries to keep a dessert hot.
The caterers begin preparing the meals on Thursday for service on Saturday night to accommodate the large number of meals required. It takes the chefs 45 minutes to make the mascarpone filling for the tiramisu using cream, mascarpone, eggs and vanilla essence in the industrial size mixer. The mix is then stored in the cool room overnight.
On Friday, the caterer spent 60 minutes building all the serves of tiramisu using the pre-prepared mascarpone filling and biscuit.
At the function on Saturday night, the caterers arrive at the function two hours before service to finalize meals. There is no refrigeration at the function. The caterers' plate up the tiramisu once half of the mains are served. Dessert is then delivered twenty minutes after the last main is served.
Answer the following questions:
Identify two temperature time controls the caterers did not follow for handling eggs safely.