Chapter 1 Flashcards
What are the 3 causes of food borne illness and examples for each?
Chemical: cleaning agents
Physical: glass, wood, hair, bandages, etc.
Biological: cross-contamination, infected workers, contaminated surfaces
What type of contaminant causes the most cases of food borne illness?
Biological.
List some of the major improper food handling practices that cause food borne illness outbreaks.
- Improper cooling
- Advanced preparation
- Improper reheating
- Infected food handlers
- Improper hot-holding
- Contaminated raw food
- Unsafe sources
- Use of leftovers
- Cross-contamination
- Inadequate cooking
List common symptoms caused by allergic reactions.
Hives, upset stomach and anaphylactic shock.
What is anaphylactic shock and why is it dangerous?
Serious allergic reaction that occurs very quickly and can cause death if not treated immediately.
Goes into shock, blood pressure drops and their airway narrows.
What are the most common allergens?
Peanuts. eggs, milk, tree nuts, wheat, soy, sesame, mustard, fish, shellfish and sulphites.
What are 4 ways we can reduce the risk of allergic reactions to the food we serve?
- Be aware of the food allergy.
- Always check ingredients with the chef.
- Never substitute ingredients without informing staff.
- Use separate equipment and utensils for potential allergens.