University of Cebu-Main Campus

College of Hospitality Management

HM 214 : PRACTICUM 1

Case #3
JORDAN ‘ROTTEN MEAT’: CHILD DIES AND 800 POISONED NEAR AMMAN
A child has died and more than 800 people have been taken to hospital after falling ill

with food poisoning after eating at a restaurant outside Jordan's capital, Amman, reports

say.

The restaurant had been offering cut-price shawarmas, the rotisserie meat snack, local

media say.

Health officials found that the meat had not been refrigerated in what were heatwave

temperatures.

Three people, including the restaurant owner, have been detained.

The five-year-old boy was one of 826 people taken to hospital after the first cases of

food poisoning were detected in the Ain al-Bashra area of north-west Amman on

Monday evening, health officials said.

The boy suffered heart failure and doctors were unable to save him, Mohammad Abed,

the director of Prince Hussein Hospital, told Petra news agency.

As of Wednesday four people were in intensive care and 321 remained in hospital in a

stable condition, Health Minister Saad Jaber said.

"All those affected said they had eaten meals from the same restaurant," he was quoted

by the AFP news agency as saying.

Local media reported that the shawarma meal had been on special offer at half its

normal price, resulting in a higher than normal number of diners.

Health ministry official Adnan Ishaq told state television that the meat had become

infected because it was not refrigerated, and laboratory tests had shown bacteria in the

meat and poultry.

Jordan has been experiencing high temperatures in recent days, with Amman

exceeding 40C (100F).

Mr Jabar said an investigation into the poisoning outbreak was under way and "any

offender will be held accountable, regardless of who they are".

https://www.bbc.com/news/world-middle-east-53593948
Case Study Report Outline

1. Introduction and Rationale of the Case

2. Description of the Status of the Case
a. Describe the current situation of the case
b. Describe the performance standards and measures (if any)
3. Assessment/Analysis of the Case
a. Describe the operational strength of the case
b. Describe the issues/problems/concerns within the case
4. Alternatives for improvement
a. Present alternatives to address the identified issues/problems/concerns
b. Assess the alternatives to determine the viable solutions
5. Recommended solutions/improvement
6. References:
It is recommended that you source business journals, textual references as
well as any online sources to support your answers on number 5. Make sure
to include it with facts and figures. Please try to use your own words and
ideas based on research rather than copy and paste other’s words from the
internet. You should use the APA format style for the citations in this section.

Introduction and Rationale of the Case

In particular if food is not adequately taken care of, there are always bacteria and germs. The
harm and percussions of foodborne disease are significant for all of the restaurant owners,
workers, managers, and also for us. The method to preserve your food and customer health is
via restaurant cleanliness. The procedure of food hygiene is there to avoid harm to people. One
of the primary causes of food contamination is food poisoning.

One of the riskier enterprises to produce restaurants. Ensure that the food supply is safe and
sanitary for clients. The sanitation method for restaurants does not comply with the relevant
norms to damage us. You scarcely recall that when you service or prepare meals for the visitors,
you always observe health regulations. Ensure thorough sanitization of all tools and equipment.
If food remains, it should not be more than two hours and immediately disposed of so as not to
spread the bacteria surrounding it. The food sanitation procedure is in place to protect
vulnerable individuals who need safe food at a minimum, and to avoid such outbreaks.

Description of the Status of the Case

A. On that side of the restaurant, the right sanitation of its location was incorrect to keep.
A. The probable effect of their actions they did not conceive of. More than 800
individuals and one kid were toxicated, think that the simple erroneous decision was
truly influenced by hundreds of consumers. They provided price reduction after their
shawarmas were inspected and health inspectors found that their meats had not been
chilled, especially rotisserie meat snacks. An improper temperature meat can allow
germs to spread quickly. A kid had heart failure and the physician could not rescue the
kid. The news agency AFP has stated that all the people afflicted had eaten the same
food in the same eatery. Most people would instantly use this opportunity when
restaurants are cheaply priced, but we do not know how safe it is for us to know that we
consume 100 percent of the food offered.
B. The eatery failed to comply with the safeguards and caused severe damage. Including
the three individuals who are already in detention, the restaurant owner shall pay the
 price of not being effectively managed and inflicting much damage to all clients.
Somebody died of improper sanitation due to a failure of the restaurants and others
required severe medical attention and the 321 remain in a stable condition in the
hospital. It is an excellent approach to make them know about and solve the issues so
that it doesn't happen again in a restaurant but in all of the country's eateries.

Assessment/Analysis of the Case

A. . Bad hygiene and improper sanitation will surely affect the restaurants reputation to
the customers and by that is not totally good to have a bad feedback. As for every
restaurant we need to make sure that the safety of the customers comes first especially
in their health.
B. The problem is that it was eaten and did significant damage to their life just because of
this exceptional deal. In a restaurant, we need to be conscious of and mindful about
what is given from ourselves to the meal itself in order to leave the restaurant happily.

Alternatives for improvement

A. The case is enormous and it has sensitized all companies in food stalls, it helps to
strengthen the policies of each restaurant. This has created a great deal of damage and
peril to those who know what the restaurant has done. Other restaurants were more
conscious of this issue and improved the management of food safety for all their
customers and personnel. This is the moment to enhance your restaurant company and
to progress. People may start thinking that at restaurants it is safe to eat now that the
problem is exposed. Especially when such a circumstance arises, it is difficult to trust. In
order to prevent food poisoning, they should follow the methods or directions for
preparing meals. The food is kept cold, in particular. Cool the meal or remaining waste
over a period of 2 hours, while maintaining the same time and temperature. Do not
consume cold meat, fish or poultry for longer than 2 days. In a single dining room or in a
container that contains raw materials, you should not prepare meat or fish until all the
raw components are completely cleansed. Numerous guidelines must be followed and
sanitized in order to reduce future problems such as food contamination/poisoning.
B. If all vital guidelines are followed, the reputation of restaurants will certainly stay secure
and confident. Restaurants have the customer's health and we want to give them with
the greatest cuisine and services. In order to avoid problems such as food poisoning,
restaurants must follow all safety and sanitary measures.

Recommended solutions/improvement

The hygiene practice at different facilities has improved during the past few years. The
only formula for success in a restaurant is to serve great food. An essential tradition of food
safety is also to establish a strong foundation for the company of food stalls that also
encourages professionalism. A food safety starts with a dedication and management teamwork.
Teaching food security to all things is always a requirement not just in a restaurant, but in our
homes as well. Managers and supervisors should constantly monitor and inspire employees to
do excellent since health is rich.

References:
https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/

https://scialert.net/fulltext/?doi=pjn.2009.1218.1223