I'm curious about this ham. How, did it even manage to hit the floor? If I had a ham. I'd, see myself, pulling from a fridge, probably in a plastic casing or in a shipping box, to place at a workstation/big table. Take out pan, it will go in, perhaps a six inch deep metal pan. Gloves on, at point of contact with pan. Remove casing, on this table, lift into pan. My hips would be against counter, if heavy/slips, that is a big table. Put water in pan, carry to stove or oven, or rolling cart, but 50lbs lifting is in my job description, so i don't bother with carts, too many extra steps. That would be one messy cleanup, cold or hot. Cold may be a save, with a serious wash, because can cook off germs. High temps are great for that.
Hot ham on floor....too hot to handle, and eww...
Or if slicing ham....um, where's the cook to kill bacteria, there weren't extra hams? Take off menu?

Alas, you mention, if i recall, nursing home??? I've personally heard stories about lacking dietary regulations, never mind sanitation.


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