Taylor Palm

System Analysis Research Project

A system analysis of the food service operations at Bristol-Myers Squib located in New Brunswick,
NJ was conducted the week of June 12, 2017. Temperature monitoring during lunch service revealed food
items on the salad bar were in the danger zone (40-140) even though they were held over ice. Informal
observations and interviews with the staff members who prepare and set up the salad bar were conducted
in order to determine the potential cause of the elevated temperatures. Staff members believed the cause
was related to the holding system of the salad bar. The salad bar items at this establishment are put in
small, medium or large containers and displayed over ice during service. During salad bar set up, it was
noted that it is difficult to push the containers very deep into the ice. Staff members stated it may be more
effective to use a refrigerated self-service salad bar table for holding the cold items at a proper
temperature. This background research lead to the hypothesis that salad bar items with elevated
temperatures in the danger zone are caused by poor holding over ice during service.
In order to test this hypothesis, data collection of the temperature of four salad bar items was
taken throughout a 2-hour lunch service. The first temperature was taken at the start of service at
11:30am, the second was taken half-way through at 12:30pm, and the third was taken at the end of service
at 1:30pm. The food items tested included: baked tofu, hard-boiled eggs, a black bean and mango salsa,
and a composed chicken salad. Temperatures were collected using a calibrated digital thermometer. Table
1 and Figure 1 below display the results of the data collection.
Start of service Halfway through service End of service
(11:30a) (12:30p) (1:30p)
Tofu 50 44.7 50.1
Composed chicken salad 49.9 47.6 49.8
Hard-boiled eggs 50.2 44.2 50.2
Black bean and mango salsa 48.6 41.9 48.7
Table 1: Chart of data collection of temperatures of four salad bar items during a lunch service at Bristol-Myers Squib.

Temperatures of Salad Bar Items During Lunch Service

52

50
Temperature (F)

48

46 Tofu
Composed chicken salad
44
Hard-boiled eggs
42
Black bean and mango salsa
40
Start of service Halfway through End of service
(11:30am) service (12:30pm) (1:30pm)
Point of Service

Figure 1: Visual representation of the data collection of Table 1 showing the temperatures of salad bar items during a
lunch service at Bristol-Myers Squib

System Analysis Project 1

 Although background research pointed to poor holding during service as the culprit, data collection
reveals the selected items were already in the danger zone at the beginning of service. Though the items
never reached a safe temperature below 40, after one hour of service sitting over ice, the temperatures
for all items actually dropped. During the second hour of service, however, the temperatures rose again.
These results indicate there may be some issues with holding the items over ice during the full 2-hour
service, however, it appears the real problem occurred before service ever started. After further
investigation including additional staff interviews and informal observation, it was found that the cart
holding salad bar items is left out of refrigeration for extended periods of time during morning preparation.
This analysis produced the following PES statement: Elevated temperatures of salad bar items related to
inadequate refrigeration before service as evidenced by temperatures above 40 at the beginning and
throughout lunch service.
In order to remedy this problem, it was recommended to keep the salad bar cart refrigerated in the
walk-in during the entire morning prep and only remove specific items or containers currently in use. This
recommendation was discussed with the whole staff before the next days morning prep. The staff was
receptive to the recommendation and made the suggested changes. Data collection was conducted again
during lunch service in the same manner as the previous day testing the same items. Table 2 and Figure 2
below display the results of Day 2 data collection.

Start of service Halfway through service End of service

(11:30a) (12:30p) (1:30p)
Tofu 45.3 39.9 40.4
Composed chicken salad 44.4 42.9 41.5
Hard-boiled eggs 43.7 43.5 42.8
Black bean and mango salsa 39.5 42.2 41.0
Table 2: Chart of data collection of temperatures of four salad bar items during a lunch service at Bristol-Myers Squib
on day 2 after recommendations were made to staff

Day 2 Temperatures of Salad Bar Items During Lunch Service

46
45
44
Temperature (F)

43
42 Tofu

41 Composed chicken salad

40 Hard-boiled eggs
39 Black bean and mango salsa
38
Start of service Halfway through End of service
(11:30am) service (12:30pm) (1:30pm)
Point of Service

Figure 2: Visual representation of the data collection of Table 2 showing the temperatures of salad bar after recommendations
were made

The results of this data collection reveal there were improvements in the temperatures after
recommendations to leave the salad cart in the walk-in during morning prep. Initial temperatures at the
start of service were all lower than the previous day and one of the items, the black bean and mango salsa,
was appropriately under 40. While these improvements are notable, three out of the four items, were still
System Analysis Project 2
in the danger zone at the start of service. Though the recommendation would be considered successful as
the temperatures were lower, the problem at hand was not resolved. After speaking with the staff again,
they believed removing the salad bar cart before service and having it sit out during set-up in the warm
environment could be allowing the temperature of the items to rise above 40. This potential cause of
elevated temperatures still falls under inadequate refrigeration of items before service. After speaking with
the executive chef, I recommended the staff put the cart of salad bar items into the freezer for 10 minutes
prior to service to ensure the items were below 40. Ten minutes was chosen as it could cool the salad bar
items without losing integrity of the food. The staff was informed and the recommendation was
implemented the following day. Data collection was conducted during lunch service in the same manner as
the previous days testing the same items. Table 3 and Figure 3 below display the results of Day 3 data
collection.

Start of service Halfway through service End of service

(11:30a) (12:30p) (1:30p)
Tofu 36.8 39.2 40.1
Composed chicken salad 39.2 39.7 39.9
Hard-boiled eggs 38.8 36.6 37.2
Black bean and mango salsa 39.5 39.5 39.5
Table 3: Chart of data collection of temperatures of four salad bar items during a lunch service at Bristol-Myers Squib
on day 3 after second recommendations were made to staff

Day 3 Temperatures of Salad Bar Items During Lunch Service

41

40
Temperature (F)

39

38 Tofu
Composed chicken salad
37
Hard-boiled eggs
36 Black bean and mango salsa
35
Start of service Halfway through End of service
(11:30am) service (12:30pm) (1:30pm)
Point of Service

Figure 3: Visual representation of the data collection of Table 2 showing the temperatures of salad bar after recommendations
were made

Following the recommendation, the final day of testing was a success. All four items were below
40 at the start of service. Four out of four items remained below 40 for the first hour of service and three
out of the four items remained below 40 for the entire 2-hour service. Only one item, the tofu, rose 0.1
above 40 in the last hour. Based off these results, it is clear that placing the cart in the freezer for 10
minutes was key to making sure the salad bar items were the correct temperature at the start of service.
Following this analysis, the staff was made aware of the results and recommended to continue both
suggestions: (1) keep the salad bar cart refrigerated in the walk-in during the entire morning prep and only
remove specific items or containers currently in use and (2) put the cart of salad bar items into the freezer

System Analysis Project 3

for 10 minutes prior to service. The staff was, once again, very receptive to the recommendation and
grateful to have solved the problem of elevated temperatures for items on the salad bar.

System Analysis Project 4