Food Safety: FSP: Kitchen Nightmares

What was the hazard in the Green Tower dish?

What was the food safety issue with the salmon sushi?

What was the food safety issue with the Japanese pizza?

What could the chefs have done differently that would have reduced the likelihood of that hazard showing up in the Green Tower dish?

What was the hazard with the wooden sticks (skewers)?

Did the restaurant follow Critical Control Points procedures? Provide 2 examples and explain whether or not they followed CCP.

In your opinion, what was the biggest problem this restaurant had? Specify the problem, and explain your opinion.