1.5

Question 1

Three sources of food borne illness hazards

Answer 1

Biological, Chemical, Physical

Question 2

Biological hazards

Answer 2

Plant and Animal Toxins

Question 3

Chemical Hazards

Answer 3

Unintentional contaminants, Wquipment Contaminatnns, Allergens

Question 4

Big 8 Allergens

Answer 4

1. Peanuts
2. Soy (soybeans) 3.Dairy (milk)
3. Eggs
4. Fish
5. Shellfish
6. Wheat
7. Tree nuts

Question 5

Food Allergy Policy

Answer 5

• Understand food allergies and educate staff.
• Know and reveal ingredients to staff and customers.
• Do not cross-contaminate foods.
• If a customer is having an allergic reaction, get medical help immediately!

Question 6

Physical Sources of Food borne Illness

Answer 6

• Glass (Exclude glass)
• Dirt (Sanitation)
• Buttons and Jewelry (Employee Hygiene)
• Equipment Parts (Maintenance)