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Instructions: (Put your name & partners name here)

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Instructions: (Put your name & partners name here)

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Please write your findings from your investigation of Gary's case.
- What foodborne illness did he have?
- Why do you think that was what he had?
- How could it have been prevented?

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Instructions: (Put your name & Partner name here)

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Instructions: (Put your name & Partner name here)

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Please write your findings from your investigation of Eric's case.
- What foodborne illness did he have?
- Why do you think that was what he had?
- How could it have been prevented?

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Instructions: (Put your name & Partner name here)

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Instructions: (Put your name & Partner name here)

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Please write your findings from your investigation of Shane's case.
- What foodborne illness did he have?
- Why do you think that was what he had?
- How could it have been prevented?

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Instructions: (Put your name and Partners name here)

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Instructions: (Put your name and Partners name here)

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Please write your findings from your investigation of Allison's case.
- What foodborne illness did she have?
- Why do you think that was what she had?
- How could it have been prevented?

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Instructions: (Put your name & Partner name here)

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Instructions: (Put your name & Partner name here)

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Please write your findings from your investigation of Karen's case.
- What foodborne illness did she have?
- Why do you think that was what she had?
- How could it have been prevented?

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Instructions: (Put your name & Partner name here)

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Instructions: (Put your name & Partner name here)

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Please write your findings from your investigation of Melissa's case.
- What foodborne illness did she have?
- Why do you think that was what she had?
- How could it have been prevented?

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Instructions: (Put your name & Partners name here)

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Instructions: (Put your name & Partners name here)

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Please write your findings from your investigation of Tony's case.
- What foodborne illness did he have?
- Why do you think that was what he had?
- How could it have been prevented?

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1.) Clostridium Botulinum.
2.) Clostridium Botulinum can come from damaged cans and since the can for her green beans were dented her food became contaminated.
3.) The cook could have told her that they were out of green beans instead of taking the risk of getting her sick.

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-staph
-the meat was expired and the potatoes were hard
-refrigerate food properly and don't serve expired food

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Bobby Botulinum (Clostridium Botulinum.)
She ate food from a dented can.
Avoid food containers that appear damaged

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1.) Salmonella.
2.) Salmonella can come from uncooked eggs and in the interview Garry said that the eggs didn’t look done.
3.) The cook should have been more aware to see that he needed to cook the eggs for longer.

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-Botulism
-A dented can of green beans was used in place of fresh green beans
-Using a can that was not dented, or if not available, using a different vegetable

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-Listeria
- Hotdogs are known to carry listeria and they were expired
-new hotdogs and disposing of the old ones carefully

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Allison had Staphylococcus. Staphylococcus is caused by improperly stored foods, Allison ate a tuna sandwich and the cook said she had left the tuna out all day. This could have been prevented if the cook had not left the tuna out all day.

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Sara Salmonella (Salmonella)
Gary ate raw eggs.
Cook the eggs longer, make sure they aren't runny.

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Clostridium

The hot dogs were expired and he got severe stomach cramps.

Could have been prevented if the cool did not use the expired hot dogs and used fresh ones.

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-Salmonella
-You can get salmonella from uncooked eggs and the eggs he had at the cafe were runny and possibly uncooked.
-The cook could have thoroughly cooked the eggs more.

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1. The foodborne illness that caused Shane's sickness was Listeria.

2. The symptoms on the blue note were a lot similar to ones Listeria gives. He did eat deli meat as well and Listeria can come through deli meat.

3. This could've been easily prevented by taking their time cooking the meat on the grill so the bacteria would've been killed. ^^"

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Ecoli
The cheeseburger was undercooked.
The cook could’ve cooked the beef to the right internal temperature.

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1. Salmonella
2. The undercooked eggs
3. Could have been prevented by just cooking the eggs longer

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- Salmonella
- He reported his eggs were extra runny, which means they were probably undercooked.
-It could have been prevented if the cook made sure the eggs and rest of food was cooked thoroughly.

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Salmonella

The eggs were runny from being cooked improperly causing Gary to have abdominals pains, chills, and a fever.

Could have been prevented if eggs were properly cooked.

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-Clostridium
-The hot dogs were 2 days pass their expiration date and he had symptoms of Clostridium.
-The cook should have disposed of the expired hot dogs and used a new pack.

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Tony had Clostridium Perfringens because he ate gravy (a common food source) that was left out, smelled funny, and looked runny. This could've been prevented from properly storing and putting away food after paying attention to time and temperature. The observations above should've indicated the gravy had spoiled and needed to be thrown out.

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Allison had Staphylococcus because she ate a canned tuna salad sandwich that had been left out to become less cold due to customer complaints. Her onset time and symptoms fall within this illness. A common food source is refrigerated meats and salads, which is exactly what Allison ate. This could've been prevent by ignoring the customer complaint and following common food safety rules and refrigerating any food that is eligible to spoilage.

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1.) Bobby Botulism - Improperly or dented cans, fermented fish, baked potatoes in aluminum foil. ( Clostridium Botulinum)
2.) An employee used a dented can for the green beans which was served to the guests.
3.)You can prevent things like this by using fresh fruit and vegetables or un-dented cans.

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1.) Cliff Clostridium - Flu like Symptoms, and being able to get it from fish, points to him.  ( Clostridium Perfringens)
2.)
The tuna had been left out for far too long. The tuna had been super cold as well.

3. Don’t leave food out on the counter.

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Salmonella
- The eggs seemed runny and not cooked long enough.
- He was hospitalized do to abdominal pain, fever, chills, all the symptoms of salmonella.

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Ecoli
The burger was uncooked.
The cook could've cooked it longer.

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-Clostridium
- The hot dogs were 2 days expired and shouldn't have been served. The cooked should of got new pack of hotdogs.
- He had all the symptoms of Clostridium.

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Clostridium perfringens
Tuna was left out all day.
Tuna should've been keep in the proper temperature before serving.

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-Clostridium
_ The hot dogs were expired and the tater tots were hard
-The symptoms were the same Clostridium
-They could've checked to see if it was expired and refrigerated

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Karen had salmonella, she had this because she ate pink chicken then proceeded to develop diarrhea, abdominal pain and a fever, which are all signs of salmonella. it could have been prevented by the cook cooking the chicken for the right amount of time and at the right temp.

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- Tony got Clostridium.
- The gravy was temperature-abused and was most likely sitting out for too long.
- As leftovers, it should’ve been refrigerated within 2 hours of preparation, at 40 degrees or below.

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1.) Melissa suffered from Bobby Botulism.
2.) She had the same symptoms as described for it. It also comes from dented cans and fermented fish.
3.) The cook could have made sure the can was safe to use and that the fish wasn't fermented.

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- Eric got Salmonella.
- The hot dogs were expired by two days, and had a slight smell.
- Hot dogs should’ve been thrown out.

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-Ecoli
-The burger was pink in the middle and wasn't hot enough
-He had the same symptoms as ecoli
- The burger could've been cooked longer

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Karen had eaten quickly cooked pink chicken. It took her about 3 days to form symptoms which consist of severe abdominal pain, diarrhea, and fever. Considering on how long it took for her to show symptoms and what the symptoms were, me and my partner came to the conclusion that it was salmonella. How Karen could have prevented this is by letting the cafe know about her pink chicken and asking for a new plate.

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Gary ate scrambled eggs, but claimed they were a little runny. He was hospitalized three days ago with abdominal pains, diarrhea, chills, and a fever. We investigated and decided Gary has salmonella. Salmonella can come from poorly cooked eggs, and Gary's eggs obviously were. This incident could have been prevented. The Cafe Today chef could have cooked the eggs thoroughly; Gary could have also let an employee know about his food complaints.